All dishes:

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Others

Smørrebrød

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

Beef

Braised beef cheek with mashed potato

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

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Desserts

Coffee cake

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Sea fish

Sautéed monkfish cheeks

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Roasted mutton

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
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.

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Desserts

Framboisier cake

Cake made with raspberries, sponge cake and cream.

Poultry

Squab casserole

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon