All dishes:

Sea fish

Grilled sea bass with beurre blanc sauce

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

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sea fish

Sea bream tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sea fish

Hake with tomato sauce

Beef

Grilled entrecote with herbs

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Desserts

Apple and rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

Desserts

Walnut caramel tart

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Desserts

Warm molten chocolate cake

Desserts

Caramelized apricots with a hint of rosemary

Desserts

Chocolate crêpe

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Pork

Black pudding

Pork

Pork skewers with prunes

Poultry

Goose foie gras with figs

Served cold.

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.