All dishes:

Sea fish

Roasted sea bream

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

Desserts

Salted butter caramel crêpe

Desserts

Plum clafoutis

Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Ice cream and sorbets

Apple sorbet

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Poultry

Casseroled fattened chicken

Desserts

Citrus mousse

Desserts

Walnut caramel meringue tart

Shellfish and Seafood

Scallops with porcini mushrooms

Pork

Pork roast in milk

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Sea fish

Stuffed turbot with morel mushrooms

Desserts

Iced chocolate and raspberry parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Sea fish

Sautéed sea bass

Pork

Ham with wine lees

France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.

Beef

Roast beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.