All dishes:

Pork

Pork with prunes

Rabbit

Rabbit a la provençale

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Pork

Pork filet mignon with acacia honey

Sea fish

Stuffed red mullet with fennel

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

Freshwater fish

Smoked trout

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto with saffron

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

Beef

Beef tenderloin with black pepper

Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

Pizza, Quiche, Tart and Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Apricot meringue tart

Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.

Desserts

Fig and walnut tart

Desserts

Rum baba

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts

Chocolate bavarian cream

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

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Cooked meats

Jambon de pays

Beef

Bordeaux style rump steak

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