All dishes:

Sea fish

Roast sea bass

Desserts

Apricot flan

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Desserts

Chocolate soufflé with vanilla ice cream

Cheeses

Tomme des Pyrénées

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

Sea fish

Monkfish in parchment

Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Warm starters

Cheese soufflé

Served hot.

Offal and tripe

Sautéed veal sweetbreads

Cooked meats

Jambon de pays

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Appetizers

Socca

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Others

Red curry

Thailand.
Complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Warm starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Cooked meats

Corsican charcuterie

Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Desserts

Coffee meringue tart