All dishes:

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Rhubarb fig crêpe aumoniere with golden raisin cream

Desserts

Black forest cake

Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.

Sea fish

Smoked salmon and potatoes

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Warm starters

Sautéed duck foie gras escalope with dates

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

Poultry

Roasted turkey with chestnuts

Rabbit

Rabbit fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Pear meringue cake

Sea fish

Grilled salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Desserts

Fruit salad

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Desserts

Coffee éclair

Offal and tripe

Veal sweetbread terrine

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Poultry

Roasted capon with black truffle and porcini mushrooms

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Sea fish

Pavé of salmon with morels

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.