All dishes:

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Shellfish and Seafood

Clams

Desserts

Fig meringue tart

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Game birds

Roast partridge

Cheeses

Morbier

France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.

Cheeses

Moses Sleeper

United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Desserts

Strawberry gratin with rhubarb

Veal

Veal quenelles

Pizza, Quiche, Tart and Pie

Seafood quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sea fish

Salmon with beurre blanc sauce

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

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Strawberry and raspberry Eton mess

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Bresse chicken with morel sauce

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

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Pork

Roast pork belly