All dishes:

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Rhubarb tart with nougat

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Desserts

Roasted pear with nougatine

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Peach meringue tart

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Desserts

Peach tarte Tatin

Cheeses

Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Poultry

Sautéed goose foie gras

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

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

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

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

Shellfish and Seafood

Steamed mussels in white wine

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Game animals

Roasted venison with huntsman sauce

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