All dishes:

Poultry

Pigeon with lingonberries

Others

Frog legs with white wine

Pizza, Quiche, Tart and Pie

Roquefort croustade

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

Pork

Black pudding with potatoes

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Poultry

Duck foie gras with morel mushrooms

Served cold.

Shellfish and Seafood

Scallop 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).

Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.

Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.

Shellfish and Seafood

Razor shell a la plancha with herbs

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

Sheep and Goats

Lamb with basil

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Sheep and Goats

Spiced lamb

Fruits

Strawberry

Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Citrus fruit tart

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.