Roast meats, blue cheeses as Bleu de Causse, mixed salads (foie gras), a gardianne beef stew, braised beef, jugged game, barbecued meat, chocolate desserts, etc.
It's the hours we spend obsessing about tasks we didn't complete or stewing about tensions with a colleague, or anxiously worrying about the future, or second-guessing decisions we've made.
So when you're making a nice soup or a stew, first you get everything boiling, and then you reduce the heat and let it simmer for like an hour; get all the flavours to blend together really nicely.