All dishes:

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Sheep and Goats

Lamb with gingerbread

Sea fish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Desserts

Palets breton

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Desserts

Roasted pineapple with vanilla

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Desserts

Redcurrant meringue cake

Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

Shellfish and Seafood

Scallop tartare with citrus

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

Shellfish and Seafood

Clam and green sauce

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

Sea fish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Shellfish and Seafood

Langoustine skewers

Poultry

Squab 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.

Poultry

Stuffed capon with duck foie gras and mushrooms

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

Cooked meats

Saucisson de Lyon

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Cold starters

Cauliflower mousse with fennel and liquorice cream