All dishes:

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Desserts

Quince and Roquefort cheese tart

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Desserts

Vacherin

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

Sea fish

Grilled sea bass with anise and lemon

Freshwater fish

Pike fillets with beurre blanc sauce

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

Desserts

Apple tart with pastry cream

Cooked meats

Hare pâté

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

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

Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Brownie with caramel cream

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Lemon meringue tart

Fruits

Pawpaw

Poultry

Roasted duckling with peaches

Duckling : young duck.

Desserts

Raspberry bavarian cream

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

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Main meals

Pigeon pastilla with white truffle

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Marinated confit pork belly with sweet spices and olive oil

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.

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Cooked meats

Trush pâté

Served cold or at room temperature.

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).