Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.

Dish usually served with a green salad.

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

France. Normandy. Rouen.

Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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

Raclette : melted cheese served with cold cuts, potatoes and vegetables.