All dishes:

Sea fish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Beef

Roasted beef tenderloin

Cold starters

Turkey meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Pork

Jambon de Paris

Consommé and Soup

Goulash

Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.

Poultry

Roasted spring chicken

Beef

Bacon cheeseburger

Poultry

Chicken confit

Generally eaten hot.

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Poultry

Roasted duck with quince

Game animals

Saddle of hare

Desserts

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.

Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Veal

Roasted rack of veal with cream and mushrooms

Beef

Rump steak with peppercorn sauce

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

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Salads

Celery salad

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.