*Apple Tarts Poilane (Tartes Aux Pommes Poilane) *Bearnaise Sauce *Brandied Onion Soup with Croque-Monsieur Croutons *Bream with Fennel (Daurade Au Fenouil) *Chicken Liver and Mushroom Pate (Pate De Volaille Aux Champignons) *Chicken with Truffles and Champagne Sauce (Champagne) *Crepes with Caramel Ice Cream and Chocolate Sauce (Crepes a La Glace Caramel, Sauce Chocolat) *Daube of Beef Provencal (Boeuf en Daube a la Provencale) *Fish Soup with Aioli (Bourride) *Fried Fish with Red Pepper Sauce (Poisson Saute Sauce Aux Poivrons Rouges) *Garlic and Sage Soup (Aigo Boulido) *Gratin of Courgettes and Greens (Tian De Courgettes Et Blettes) *Green Lentil and Bacon Salad (Salade De Lentilles Vertes Aux Lardons) *Potted Pork Loaf (Rillettes de Porc) *Mornay Sauce *Mushrooms a la Provencale *Nicoise Sandwich (Pan Bagnat) *Roast Duck with Prunes and Juniper Berries (Bordeaux) *Seared "Marinated" Tuna with Black-Olive Vinaigrette (Thon Poele Et "Marine," Vinaigrette D'Olives Noires) *Tomato and Olive Flan (Tarte Nicoise) *Tomato Soup with Pistou (Soupe De Tomates Au Pistou) *Vegetable Casserole (Ratatouille) *Veloute Sauce *Warm Goats' Cheese Salad (Salade De Chevre Chaude)

*Bordelaise Sauce *Braised Fennel (Fenouil Braise) *Braised Veal with Red Peppers (Pebronata) *Chestnut Soup (Potage Puree De Marrons) *Chicken with 40 Cloves of Garlic (Poulet a Quarante Gousses D'Ail) *Chilled Watercress Soup with Leeks and Creme Fraiche (Creme Froide De Cresson Avec Poireaux La Creme) *Cultured Cream (Creme Fraiche) *Double-Cut Veal Chops with Aromatic Pan Sauce (Double Cote De Veau Au Jus Aromatise) *Duck with Turnips (Canard Aux Navets) *Hot Anchovy Sauce with Vegetables (Bagna Cauda) *Mushroom and Goat Cheese Tart *Mushroom Salad with Endive and Roquefort Cheese *Navarin of Lamb (Navarin D' Agneau) *Olive Paste (Tapenade) *Onion and Bacon Tart (Alsace) *Pork Spareribs with Lemongrass (Travers De Porc A La Citronelle) *Potatoes, Old French Style *Pumpkin Soup (Soupe Au Potiron) *Seafood Stew with Fennel and Thyme (Normandy) *Shortcrust Pastry (Pate Brisee) *Smoked Salmon Canapes with Creame Fraiche and Caviar (Canapes De Saumon Fume A La Creme Et Au Caviar) *Spring Lamb Daube with Champagne and Fava Beans (Daube D' Agneau Printanier Au Champagne Et Aux Feves) *Tuna, Anchovy and Vegetable Salad (Salade Nicoise) *White Sauce (Bechamel Sauce)

*Anchovy Paste (Anchoiade) *Casserole of Lamb and Beans (Cassoulet) *Corsican Cannelloni with Herbs and Fresh Cheese (Cannellonis a La Corse Aux Herbes Et Au Broccio) *Eggplant, Mozzarella and Pesto Gratins (Gratins D' Aubergine, Mozzarella Et Pistou) *Fish Soup with Rouille (Soupe De Poissons Avec Sa Rouille) *Fried Seafood Pancake (Sartanado) *Garlic Mayonnaise (Aioli) *Goat Cheese and Herb Souffles *Green Bean and Mushroom Salad with Yogurt Dressing (Salade De Haricots Verts Et Champignons, Sauce Yahourt) *Herb-Rubbed Steaks with Olives Provencale (Provence) *Hollandaise Sauce *Hot Beans and Vegetables with Aioli (Legumes Chauds A L'Aioli) *Onion and Anchovy Tart (Pissaladiere) *Onions Baked in Cinders *Poached Beef Fillet with Tapenade (Filet De Boeuf a La Tapenade) *Puree of Salt Cod (Brandade De Morue) *Roast Lamb Provencal (Gigot D'Agneau 'A La Provencale) *Roquefort Souffles (Souffles Au Roquefort) *Salmon Scallops with Tarragon Sauce (Escalopes De Salumon A L'Estragon) *Scallops Provencal (Coquilles St Jacques a La Provencale) *Sole with Oyster Mushrooms and Asparagus Tips (Sole Aux Pleurottes Et Asperges) *Strawberries with Caramel-Balsmaic Sauce (Fraises Avec Jus Caramelise Au Vinaigre Balsamique) *Warm Seafood Salad (Salade Tiede De Poisson)