All dishes:

Desserts

Cinnamon brownie

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Sea fish

Sea bass with caviar

Freshwater fish

Rainbow trout with fennel

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Poultry

Roast duck leg

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Poultry

Grilled chicken

Cooked meats

Catalan cold cuts

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Desserts

Pineapple meringue tart

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Sea fish

Grilled red mullet with herbes de Provence

Shellfish and Seafood

Bay scallop tartare with herbs

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

Poultry

Squab with duck foie gras and black truffle in puff pastry

Pork

Galette with andouille de Guéméné

Galette : savory crepe.

Desserts

Honey soufflé

Served hot.

Cold starters

Crab pâté

Served cold.

Poultry

Duck confit with potatoes sautéed with garlic and parsley

Salads

Smoked duck breast salad

Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Warm starters

Gruyère cheese soufflé

Served hot.