All dishes:

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Ice cream and sorbets

Apricot sorbet

Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Desserts

Preserved apricot tart

Others

Crab guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Pineapple meringue tart

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

Pork

Braised pork chop

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

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Offal and tripe

Veal sweetbreads with morels

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Sheep and Goats

Marinated leg of lamb with red wine

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

Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

Others

Lamb hamburger

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.