All dishes:

Shellfish and Seafood

scallops with lime

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Tasty Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.

Mushrooms, Vegetables, Pasta and Rice

Artichokes in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Cold starters

Vegetables clafoutis

Cooked meats

Jambon de Savoie

Desserts

Peach upside-down cake

Poultry

Duck foie gras with figs

Served cold, warm or hot.

Sea fish

Grouper in parchment

Warm starters

Porcini mushroom raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Molten chocolate cake topped with caramel

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Desserts

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Caramelized apricots with bitter almond coulis

Warm starters

Tempura

Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Pork

Grilled pork

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Shellfish and Seafood

Scallops with hebrs

Sea fish

Braised monkfish with curry sauce

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

Desserts

Raspberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.