AÏOLI (GARLIC MAYONNAISE)ALIGOT (POTATO PUREE WITH CHEESE)ALMOND TROUTANDOUILLETTE IN WHITE WINEARTICHOKES IN VINAIGRETTEBAKED RACK OF PORKBAKED SEA BREAMBASQUE-STYLE CHICKENBEANS AND SAUSAGE IN TOMATO SAUCEBEEF BOURGUIGNONBEEF WITH CARROTSBLANQUETTE (WHITE VEAL, LAMB OR POULTRY STEW)BREADED VEAL SLICEBROWNIESBÆCKEOFFE (ALSACE SPECIALITY OF MARINATED BAKED MEAT)CALF LIVER WITH RAPSBERRY VINEGARCAPON WITH TRUFFLESCARBONADE (BEEF STEWED IN BEER)CARPACCIO OF BEEFCARPACCIO OF SALMON OR TUNACATALAN-STYLE TUNACHICKEN CURRYCHICKEN IN WHITE WINE WITH MUSHROOMSCHICKEN TACOSCHICKEN TAGINE WITH PRESERVED LEMONSCHICKEN WINGSCHILI CON CARNECOD FRITTERSCOQ AU VIN JAUNE (COCKEREL OR CHICKEN IN VIN JAUNE)COQ AU VIN ROUGE (COCKEREL OR CHICKEN IN RED WINE)CREAMED MUSHROOMSCREAMED SALT COD WITH OLIVE OILDUCK COOKED IN WINEDUCK FILLET WITH GREEN PEPPERCORNSDUCK IN ORANGE SAUCEDUCK WITH PRESERVED TURNIPSENDIVES BRAISED WITH HAMENDIVES WITH WALNUTS, APPLES AND HAMFILLET STEAK IN WHITE WINEFOIE GRAS BAKED WITH GRAPESGOUGÈRES (CHEESY CHOUX PASTRY BALLS)GOULASHGRATIN DAUPHINOISGUACAMOLEGUINEAU FOWL WITH APPLES AND CREAM SAUCELAMB CURRYMILKY RICEMONKFISH WITH SAFFRON CREAMMOUSSAKAMUSSELS IN WHITE WINENORDIC PLATTEROYSTER AND CHAMPAGNE GRATINPIKE IN CREAMY CRAYFISH SAUCEPISSALADIÈRE (PROVENCE SPECIALITY TART WITH ONION, ANCHOVIES, BLACK OLIVES)PISTOU (BASIL SAUCE)POACHED CRAYFISHPORK CHOP WITH MUSHROOMSPOULE AU POT (CHICKEN BAKED WITH RICE)PROVENCE STYLE LAMB KEBABSQUAILS WITH GRAPESQUICHE LORRAINERIB STEAK IN RED WINERICH RED WINE RABBIT STEWSAUTEED FROGS LEGSSEA BASS OR SALMON WITH SORRELSEAFOOD OR SALMON TAGLIATELLESHOULDER OF LAMB WITH GARLICSLICE OF FOIE GRAS WITH PEACHESSMOKED HADDOCKSQUID OR FISH FRITTERSSTEAK TARTARESTEWED RED TUNASTUFFED CABBAGETABOULÉTAGLIATELLE WITH FOIE GRASTANDOORI CHICKENTUNA-STUFFED TOMATOES WITH MAYONNAISETURKEY WITH CHESTNUTSVEAL CHOP WITH MUSHROOMSVEAL MARENGOVEAL SLICE IN CREAM SAUCEYOUNG WILD BOAR STEW