All dishes:

Poultry

Squab with vanilla

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Veal

Sauteed veal with green olives

Poultry

Duck breast with lingonberries

Cheeses

Castelmagno and hazelnuts risotto

Desserts

Chocolate meringue tart

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Poultry

Braised duck with mushrooms

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

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

Poultry

Stuffed pigeon with duck foie gras and black truffle

Sheep and Goats

Lamb with mashed potato

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Eggs

Mushroom and black truffle omelette

Desserts

Mango upside-down cake with caramel

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Desserts

Roasted peaches with rosemary

Main meals

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Cold starters

Smoked eel rillettes

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Poultry

Guinea fowl salmis with cabbage

Salmis : game or poultry carcass reduction in spiced wine sauce.

Poultry

Goose with chestnut

Roast goose with chestnut filling.