All dishes:

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

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

Salads

Beetroot salad with olive oil

Sea fish

Grilled sea bass with anise and lemon

Sea fish

Smoked salmon marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Salads

Bay scallop salad with vinegar

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Pork

Pork skewers with prunes

Cooked meats

Rillons

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.

Sheep and Goats

Spit roasted kid goat with rosemary

Pork

Cold pork roast with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Poultry

Bordeaux style duck confit

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

Desserts

Chestnut cream crêpe

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Pork

Jambonneau with lentils

Jambonneau : small ham or boneless shank.

Sea fish

Marinated salmon in lemon juice with ginger

Desserts

Orange mousse

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Shellfish and Seafood

Poached scallops

Sea fish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Poultry

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

Velouté  : soup with cream and egg yolk added.

Veal

Classic blanquette de veau

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.