All dishes:

Desserts

Rum baba with mirabelle plum jelly

Desserts

Carrot cake

Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Sea bass in parchment

Poultry

Chicken supreme with black truffle slices

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Poultry

Guinea fowl with chestnut

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Desserts

Apple omelette

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Beef

Sautéed hanger steak

Poultry

Roasted capon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

Offal and tripe

Veal sweetbreads with asparagus

Desserts

Frozen cherry soufflé

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

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

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Sea fish

Sea bream in salt crust with hollandaise sauce

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

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.