All dishes:

Seafish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Freshwater fish

Dill marinated trout

Sheep and Goats

Roasted leg of lamb with flageolets beans

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

Pork

Grilled sausage

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Shellfish and Seafood

Marinated bay scallops

Cured Meats

Jambon noir de Bigorre

Main courses

Scallop sushi

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

Desserts and Sweet Courses

Roasted pear with blue cheese

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Seafish

Golden sea bream with beurre blanc sauce

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

Desserts and Sweet Courses

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Seafish

Monkfish tartar

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

Shellfish and Seafood

Steamed mussels in white wine

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

Desserts and Sweet Courses

Caramelized pear and Roquefort cheese

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.

Pizza, Quiche, Tart, Pie

Roquefort croustade

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Desserts and Sweet Courses

Strawberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.

Offal and tripe

Braised veal sweetbreads with endive fondue

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