All dishes:

Sea fish

Hake with meunière sauce

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

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Desserts

Pear tart

Desserts

White chocolate and orange mousse

Desserts

Vanilla panna cotta

Poultry

Duck foie gras and caramelized apples with honey

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Sea fish

Sardines in oil with shallot

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Desserts

Kiwi clafoutis

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sea fish

Grilled sea bass with chanterelles

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Meringue

Freshwater fish

Pike terrine