All dishes:

Sheep and Goats

Roasted kid goat

Consommé and Soup

Lamb chorba

Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Cooked meats

Saucisson brioché

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Freshwater fish

Trout almondine with meuniere sauce

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

Pizza, Quiche, Tart and Pie

Chicken pie

Cold starters

Goose liver mousse

Shellfish and Seafood

Vanilla poached prawns

Beef

Roasted bone marrow

Shellfish and Seafood

Flat oysters

Warm starters

goat cheese and honey puff pastry

Sea fish

Sea bass and smoked salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Sauteed veal with black olives

Sheep and Goats

Grilled lamb

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Sea fish

Grilled sea bass with fennel

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Desserts

Honey and walnut tart

Main meals

Veal curry

Sheep and Goats

Lamb chops with herbs

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Pizza, Quiche, Tart and Pie

Pepperoni pizza

United States.
Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).

Freshwater fish

Pike-perch mousseline with crayfish

Desserts

Apple and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.