All dishes:

Pizza, Quiche, Tart and Pie

Mushroom pie

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Poultry

Spit-roasted guinea fowl

Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.

Shellfish and Seafood

Shrimp gratin

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Poultry

Roast chicken with garlic

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Sea fish

Norway smoked salmon

Desserts

Raspberry meringue tart

Sea fish

Pickled mackerel fillets in lime

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

Offal and tripe

Veal sweetbreads with mushrooms

Sea fish

Grilled tuna

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sheep and Goats

Lamb with blueberries

Eggs

Quail eggs

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Cooked meats

Jambon de pays

Desserts

Grape tart

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Offal and tripe

Veal sweetbreads with lemon confit

Main meals

Tuna sushi

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