All dishes:

Desserts

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Desserts

Pear twelfth night cake

Shellfish and Seafood

Whelk tartare

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

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Candied fruit crêpe aumoniere

Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Poultry

Duck foie gras in brioche

Served hot.

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Poultry

Duck a l’orange with mashed potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Sea fish

Sea bream with candied lemon

Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Desserts

Brownie with caramel cream

Rabbit

Rabbit with mushrooms

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Main meals

Duck pastilla with black olives

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

Desserts

Roasted pineapple

Shellfish and Seafood

Crayfish gratin with tarragon

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.