All dishes:

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Desserts

Caramelized apple crêpe

Pizza, Quiche, Tart and Pie

Mushroom pie

Pork

Apricot pork

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

Poultry

Squab casserole

Desserts

Maltese strawberries

Strawberries served with orange juice and Cointreau.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Pizza, Quiche, Tart and Pie

Smoked salmon pizza

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Main meals

Chicken gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Salads

Avocado and crab salad

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Shellfish and Seafood

Oysters gratin with Parmesan

Sheep and Goats

Grilled rack of lamb

Veal

Roasted rack of veal with chanterelles

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Sauces

Tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Red mullet in parchment

Others

Hamburger with grilled bacon

Poultry

Garlic chicken