Boeuf Bourgignon
Robuchon's Baeckeoffe
Flemish-style piece of pork with prune and raisins
Baeckeoffe
West Indian blood sausages with diced apples
Pork filet mignon with quetsch plums
Cotriade :fish soup
Stuffed squid
Pan-fried spiny lobster a l'armoricaine
Eels with potatoes
Mushroom savoury tart
Boeuf Bourguignon
Boeuf a la ficelle
Meat skewers
Venison with chinese artichokes
Stuffed crabs a la Mornlay from Brittany
Roast quail with roses
Moussaka
Salt pork with lentils
Woodcutter's pork
Two meat skewers
Pork Paupiettes
Veal blanquette
Veal a la guardiane
Oyster of chicken with morels
Creole-style pork shoulderblade bone
Chicken with cherries
Pork Caillettes with baby spinach leaves
Veal loin with vegetables
Loin of lamb with white beans
Duckling Supreme
Roast shoulder of lamb
Knuckle of lamb with spring vegetables and artichokes
Beef Carpaccio with raw button mushrooms and celery stalks
Hare a la royale
Shepherd's pie
Tourin : traditional soup from the Perigord
Stuffed cabbage
Broad beans,flageolet beans and white haricot beans
Lamb in paprika sauce
Leg of lamb in salt crust with broad beans
Herb Caillettes
Chicken pie
Normandy hotpot
Young partridge with grapes
Pork brochettes
Lamb with vegetables
Sliced loin of pork with apples
Young goat a la poulette
Pheasant cooked with grapes
Goose blanquette
Garbure
Chicken and citronella brochettes with mini corn on the cobs
Beef in pastry crust and a decanter of red wine
Veal's heart and vegetable stew
Veal Paupiettes
Pork filet mignon in pastry crust
Loin of lamb in pastry crust with flageolet beans
Veal Grenadin with vegetables
Haggis
Beef Paupiettes with carrots
Petit sale bacon with lentils
Poulet Basquaise
Pork with onions and cloves cooked in a casserole dish
Stuffed pheasant with walnuts
Stuffed goose with chestnuts
Roast pigeons with peas
Poule-au-pot
Chicken with orange and lime
Country hotpot
Veal chop with button mushrooms
Lamb knuckle joint with provencal-style tomatoes
Asian-style sweet and sour chicken
Pork blanquette with mustard sauce
Stuffed roast veal
Mexican spicy pork
Partridge a l'escabeche
Venitian-style veal's liver
Fondue Bourguignone
Thai beef and cucumber
Red tuna and avocado tartare with salmon roe
Trout tartare
Trout with chive butter
Skate,mushroom and radish salad
Scorpion fish,tomato and caper cheese-topped dish
Scorpion fish with shellfish and creamy sauce
Scorpion fish with tomato sauce and herbs
Deep-fried whiting
Sole fillets with truffles and pleurotus mushrooms
Sole fillets with morels and littleneck clams
Sole fillets a la dieppoise
Spiny lobster and asparagus salad
Sardine and spinach cheese-topped dish
Deep-fried sardines
John Dory with diced tomatoes and black olives
Norwegian cod salad
Cod and herb cheese-topped dish
Bass fillet with Brouilly sauce
Mackerel,shellfish and vegetable soup
Hake with green sauce and cockles
Tartiflette
Whiting,avocado and mild pepper fried filo pastry rolls
Sardines a l'escabeche
Eggplants stuffed with mushrooms and tomatoes
Stuffed eggplants
Mexican-style cod
Red mullet fillets with citrus fruit
Onion savoury tart
Pan-fried sliced eggplants with garlic and parsley
Swiss chard cheese-topped dish
Braised carrots with onions
Braised celery stalks in a casserole dish
Celeriac with diced boiled ham and mushroom sauce
Cabbage and carrots with Chipolatas sausages
Zucchinis a la lyonnaise
Chinese artichokes
Braised chicory
Vegetable cheese-topped dish
Braised turnips
Potato and fresh herb cheese-topped dish
Baked potatoes
Pumpkin cheese-topped dish
Roast quail with grapes
Braised duck with oranges
Cock cooked with Chambertin red wine
Turkey stuffed with ceps and Port
Chicken breasts with curry and rice
Turkey escalope a la normande
Turkey escalope with pasta and cream and Port sauce
Rabbit with mustard sauce
Rabbit and tarragon casserole
Stuffed guinea-fowl
Indian-style chicken casserole
Chicken Basquaise
Turkey saute with spring vegetables
Avocados with diced peppers,tomatoes and fromage blanc
Diced vegetables in aspic
Avocados with diced tomatoes and fromage blanc
Fennel braised in a casserole dish
Provencal-style red mullets
Skate a la grenobloise
American-style monkfish
Cod a la bressane
Calamaries a la nicoise
Cod Basquaise
American-style lobster
Button mushroom salad
Stuffed morels
Stuffed Roses des pres mushrooms
Provencal-style tuna
Stuffed black morels
Steamed vegetables
Chorba : Moroccan soup
Fried calamaries
Crab Parmentier
Mexican salad
Braised sweet corn,tofu,and seaweed
Lebanese tabbouleh
Diced and mixed vegetable salad
Greek salad
Panisse and mushroom salad
Stuffed zucchinis
Dublin Bay prawn and filo pastry hors d'oeuvre
Lobster purse
Red mullet Parmentier
Zarzuela
Provencal-style stuffed vegetables
Stuffed pike-perch
Tchoutchouka
Vegetable blanquette
Mushroom pie
Portunus stuffed with young vegetables
Matafans
Cabbage and apple salad
Vegetable brochettes
Slightly salty sardines with mixed salad
Sweet and sour grilled vegetable savoury tart
Polenta with olives
Fougasse Riviera
Cold vegetable cannellonis with olive oil,Andalusian gaspacho
Apples with saffron,onions and dried fruit
Warm caramelized pear Mille-feuille
Sea bream in salt crust
Scallop casserole
Pan-fried spiny lobster and squid with chanterelles
Provencal-style vegetable Tian
Bouillabaisse
Oven-baked trout with button mushrooms