All dishes:

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Poultry

Chicken with eggplant

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Eggs

Morel omelette

Beef

Braised oxtail

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

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Sea fish

Salt-crusted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Others

Lamb and beef pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Desserts

Apple, walnut and raisin 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.

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Sea fish

Cod in parchment

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Sheep and Goats

Lamb with rosemary

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Sea fish

Grilled salmon steak

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Poultry

Goose foie gras with spices

Served cold.

Desserts

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Desserts

Grapefruit sorbet

Sea fish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.