All dishes:

Desserts

Crema catalana

Poultry

Roasted chicken with mandarins

Pork

Roasted knuckle of pork

Sheep and Goats

Grilled lamb with thyme

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Desserts

Roasted apricot tart with fresh almond

Main meals

Cheese fondue

Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Beef

Roasted rib steak with red wine sauce

Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Freshwater fish

Pike-perch quenelles with crayfish

Cold starters

Fish loaf with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Shellfish and Seafood

Langoustine with oriental spices

Desserts

Milk chocolate with caramel

Poultry

Chicken quesadillas

Mexico.
Corn tortilla filled with cheese and chicken.

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Cold starters

Fish 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.

Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Cheeses

Vieux Boulogne

France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Sea fish

Salmon tartare with red caviar

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

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

Desserts

Chestnut cream