All dishes:

Sheep and Goats

Braised lamb chops

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

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sheep and Goats

Grilled lamb chops with thyme

Shellfish and Seafood

Cockles with limon

Freshwater fish

Trout almondine with meuniere sauce

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

Rabbit

Rabbit with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Sea fish

John Dory fillets with fresh cream

Poultry

Duck breast with olives

Pizza, Quiche, Tart and Pie

Fennel tart

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Desserts

Red berry compote

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Desserts

Queen of Sheba cake

Chocolate and almond cake.

Offal and tripe

Veal kidney with rosemary

Poultry

Bresse chicken with morels

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.

Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

Shellfish and Seafood

Spiny lobster with fresh cream

Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Condiments

Rosemary

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.