All dishes:

Desserts

Cherry scones

United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

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

Desserts

Profiteroles

Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sheep and Goats

Roasted shoulder of lamb with broad beans

Desserts

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Others

Pan bagnat

Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.

Sea fish

Sea bream with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Beef

Grilled entrecote over vine shoots

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Sauces

Henri IV sauce

Henri IV sauce : béarnaise sauce enriched with veal stock.

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Desserts

Exotic fruit salad

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Shellfish and Seafood

Sautéed bay scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sheep and Goats

Confit shoulder of lamb with spices