All dishes:

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Cheeses

Black Betty

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

Desserts

Mango tarte Tatin with caramel

Pork

Pork trotter jelly

Sheep and Goats

Braised lamb shank

Main meals

Seafood 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

Candied orange crème brûlée

Sea fish

Whole roasted turbot with black truffle juice

Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.

Appetizers

Cod croquettes with tomato sauce

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

Pork

Black pudding with apples

Veal

Veal fillet with chanterelles

Shellfish and Seafood

Marennes Oléron oysters

Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Appetizers

Goat cheese and smoked salmon toast

Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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.

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Sheep and Goats

Roasted rack of lamb with thyme