All dishes:

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Freshwater fish

Pike-perch roast

Desserts

Apricot tart with honey

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Salads

Langoustines salad

Sea fish

Cold hake fillets with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Beef

Roast beef in puff pastry with mushrooms

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Poultry

Roast duck breast

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sea fish

Grilled sea bass fillets with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Coconut panna cotta

Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Desserts

Caramelized apple crêpe

Pork

Grilled pork with thyme

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.