All dishes:

Sea fish

Salmon tartare with red caviar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

Pork

Peking knuckle of pork with spices

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.

Veal

Veal escalope with morel mushrooms

Sheep and Goats

Lamb noisette with herbs

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Cheeses

Cabot Clothbound Cheddar

United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Pork

Pork filet mignon with chorizo

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Condiments

English mustard

Main meals

Salmon sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Poultry

Spit-roasted guinea fowl

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.