All dishes:

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Veal

Veal filet mignon with chanterelles

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Cooked meats

Trush pâté

Served cold or at room temperature.

Desserts

Caramelized apple meringue tart

Poultry

Glazed fattened chicken with sweet 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.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Appetizers

Goat cheese and smoked salmon toast

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

Salads

Smoked salmon salad

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Caramelized apple tart

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Desserts

Apple, walnut and raisin 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.

Desserts

Praline succès cake

Macaron filled with praline cream.

Cheeses

Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Cooked meats

Glazed ham

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Sea fish

Sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Shellfish and Seafood

Sautéed bay scallops with olive oil

Poultry

Stuffed capon with mushroom and chestnuts

Poultry

Guinea fowl with tarragon