All dishes:

Sea fish

Sea bream in parchment with fennel

Cheeses

Ossau-Iraty and black cherries jam

Cheeses

Alpha Tolman

United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Poultry quenelles with fresh cream

Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Sheep and Goats

Lamb with spicy fennel shoots

Salads

Rice and shrimp salad

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Shellfish and Seafood

Lobster stew

Sea fish

Marinated salmon with herbs

Condiments

Dill

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Desserts

Caramel mille-feuille

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.

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Sea fish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Cooked meats

Dry sausage with black pepper

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.