All dishes:

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Sheep and Goats

Roasted rack of lamb with garlic

Shellfish and Seafood

Marinated scallops in olive oil and lemon

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

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

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

Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Sea fish

Monkfish skewers

Poultry

Braised pigeon with cabbage

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Dark chocolate fondant with salted butter caramel

Sauces

Parsley sauce

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

Offal and tripe

Braised veal sweetbreads with crayfish

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

Sheep and Goats

Leg of lamb with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

Poultry

Grilled duck breast

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Others

Shashlik

Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.