*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)
*Lemon Tart (Tarte Au Citron)
*Mornay Sauce
*Mushrooms a la Provencale
*Nicoise Sandwich (Pan Bagnat)
*Potted Pork Loaf (Rillettes de Porc)
*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)
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*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)
*Fresh Fig Tarts (Tartes Aux Figues Fraiches)
*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)
*Pine Nut Crescents (Croissants Aux Pignons)
*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)
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*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)
*Prune Tart (Tarte Aux Pruneaux)
*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)
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