All dishes:

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Poultry

Squab with duck foie gras and black truffle in puff pastry

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Coffee bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Main meals

Baked Mont d’or with potatoes

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Desserts

Molten chocolate cake

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Sheep and Goats

Roasted shoulder of lamb with tomato

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Others

Lamb hamburger

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Desserts

Mirabelle crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Warm goose foie gras

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Main meals

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.