Tête de veau is a traditional French dish from Lorraine, consisting of boiled calf's head served with a variety of sauces and vegetables.

Quenelle dumplings are a regional specialty from the Rhône-Alpes region of France. They are made with a combination of ingredients like egg whites, cream, flour and butter, and are usually served in a creamy sauce or other flavorful accompaniments.

Rosette de Lyon is a type of French sausage/salami that originates from the city of Lyon, France. It is made from pork and seasoned with herbs, spices, and garlic, giving it a unique and savory flavor.

Salade Lyonnaise is a traditional French salad from Lyon, made with frisée lettuce, bacon lardons, croutons and tossed in a dressing of red wine vinegar and mustard.