All dishes:

Shellfish and Seafood

Spicy grilled shrimp

Pork

Cheek and pigtail stew

Shellfish and Seafood

Razor shell a la plancha

Desserts

Black fruit meringue tart

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Warm starters

Veal sweetbread puff pastry

Sheep and Goats

Mutton carbonade

France. Southern France.
Stew with red wine, onions, garlic and meat scraps.

Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Game birds

Stuffed quail with duck foie gras

Condiments

Rosemary

Sea fish

Sea bass in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Desserts

Citrus mousse

Desserts

Caramelized apple tart

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Shellfish and Seafood

Crayfish and clams gratin with fennel

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Roasted pear with Roquefort

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.