All dishes:

Desserts

French toast with pears

Shellfish and Seafood

Scallop gratin

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Shellfish and Seafood

Grilled scallops with lemongrass

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Eggs

Mushroom and black truffle omelette

Sea fish

Sautéed darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Sea fish

Coulibiac

Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

Desserts

Malakoff Charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Sautéed duck foie gras with mango

Served hot.

Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Redcurrant vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Roasted peaches with almonds

Pork

Cold pork roast with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Grilled lamb with thyme

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Appetizers

Goat cheese and smoked salmon toast

Desserts

Molten caramel cake

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Beef

Pan-seared entrecote