All dishes:

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Freshwater fish

Fried bleak

Veal

Veal chop in parchment

Others

Shish kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Warm starters

Snails in bread crust

Dish made with bread dough.

Desserts

Rhubarb 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.

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).

Pork

Grilled pork with herbs

Freshwater fish

Trout in parchment

Desserts

Red wine poached pear

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Beef

Roast beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

Freshwater fish

Pike-perch fillets

Sauces

Mole turkey

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Game animals

Jugged hare with sautéed porcini mushrooms

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Poultry

Roast guinea fowl with figs

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.