All dishes:

Cheeses

Yorkshire Wensleydale

United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.

Poultry

Stuffed guinea fowl with chanterelle

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Main meals

Cheese fondue

Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Poultry

Squab with peas

Cheeses

L’amour de Nuits

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

Sea fish

Hake with beurre blanc sauce

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

Desserts

Christmas pudding

United Kingdom.
A dark-colored Christmas cake, slowly steamed with dried fruits, nuts, brown sugar or molasses, and often beef suet. It is flavored with beer (such as porter or stout), a spirit like brandy, or citrus juice. Traditionally, it is flambéed with cognac or rum before serving.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Desserts

Roasted apricots

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Poultry

Duck breast with olives

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Poultry

Young guinea fowl with chanterelle

Offal and tripe

Braised veal sweetbreads with crayfish

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Roasted langoustines with fresh cream

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Desserts

Grand Marnier soufflé

Served hot.

Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.