All dishes:

Sheep and Goats

Lamb fillet with eggplant

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Desserts

Roast grapefruit

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Sheep and Goats

Herb-crusted rack of lamb

Pork

Jambon de Paris

Shellfish and Seafood

Marinated scallops in olive oil and lemon

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

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

Desserts

Orange bavarian cream

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

Poultry

Braised duck

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

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Sea fish

Halibut ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Molten chocolate cake and vanilla ice cream

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Grilled lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Ice cream and sorbets

Red berry sorbet

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Trillium

United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

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