All dishes:

Salads

Tomato salad with garlic and parsley

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Pizza, Quiche, Tart and Pie

Leek and Chaource cheese tart

Freshwater fish

Artic char with meunière sauce

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

Sea fish

Sea bass with black truffle

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Pork

Pork confit with garden salad

Served cold.

Sea fish

Roasted sea bass with beurre blanc sauce

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

Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Poultry

Chicken nuggets

Desserts

Merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Freshwater fish

Blanquette of zander

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.

Desserts

Rhubarb tart with nougat

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Poultry

Roast duck

Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Poultry

Pigeon with lingonberries

Desserts

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.