All dishes:

Ice cream and sorbets

Apple sorbet

Desserts

Pecorino and pear tart

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Salads

Marinated salmon salad

Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Main meals

Cold piperade

Veal

Roasted rack of veal with cream and morels

Shellfish and Seafood

Crawfish gratin with lemongrass

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Desserts

Peach tarte Tatin

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Poultry

Stuffed capon with black truffle

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Offal and tripe

Veal sweetbreads with Perigord black truffle

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Condiments

Olive oil

Main meals

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Shellfish and Seafood

Roasted oysters

Poultry

Mi-cuit goose foie gras

Served cold.

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Sole fillets with chanterelles

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.