All dishes:

Freshwater fish

Grilled tilapia

Sea fish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Veal

Veal roast with morels

Appetizers

Camembert fritters

Cheeses

Munster au cumin

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Desserts

Dried fruit compote with vanilla

Poultry

Duck stew

Desserts

Pear and apple tart

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Condiments

Rosemary

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Chocolate mousse with orange zest

Freshwater fish

Pike-perch roast with beurre blanc sauce

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

Appetizers

Pickled olives

Desserts

Red velvet cake

United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Game animals

Bordeaux style wild boar

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

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.