All dishes:

Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Desserts

Caramelized apricots with a hint of rosemary

Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Cheeses

La Bouille

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

Fruits

Raspberry

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Desserts

Mirabelle tarte Tatin

Salads

Lobster and smoked salmon salad

Ice cream and sorbets

Mandarin sorbet

Desserts

Apple and pear pie

Poultry

Squab with duck foie gras

Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

Salads

Crab and grapefruit salad

Veal

Sauteed veal with green olives

Shellfish and Seafood

Bay scallop 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).

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Crü di capra

Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Salads

Avocado and salmon salad