All dishes:

Poultry

Chicken with morels

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Apple cake

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Eggs

Scrambled eggs

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Pork

Pork confit with garden salad

Served cold.

Sheep and Goats

Roasted shoulder of lamb

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sea fish

Roasted sea bream

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

Poultry

Roasted duck with figs

Shellfish and Seafood

Baked oysters with caviar

Others

Snails au gratin

Mushrooms, Vegetables, Pasta and Rice

Pasta with pistou sauce

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Desserts

Biscuits roses de Reims charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Poultry

Supreme of guinea-fowl with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Offal and tripe

Grilled calf’s liver

Desserts

Cherry compote

Cold starters

Blinis with 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.

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

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.