Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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.

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

France. Nouvelle-Aquitaine. Corrèze.

Potato cake with cream, pork and shallots.