All dishes:

Veal

Veal chop with bolognaise sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Poultry

Pigeon with black truffle

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Offal and tripe

Veal sweetbreads with morels

Pork

Ham with pineapple

Others

Shish kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Desserts

Peach bavarian

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

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

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.

Offal and tripe

Calf’s liver with bordelaise sauce

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

Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Poultry

Pigeon and mallard salmis

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

Desserts

Bananas flambé

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Raspberry and red currant tart

Desserts

Caramel fondant

Shellfish and Seafood

Shrimp nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Main meals

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Cold starters

Smoked bass and smoked salmon mille-feuille

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna