All dishes:

Poultry

Sauteed chicken

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Sea fish

Grilled red mullet with beurre blanc sauce

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

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Desserts

Pear flan

Cooked meats

Baked ham

Sheep and Goats

Grilled lamb skewers

Veal

Veal grenadine with vin jaune

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Beef

Beef tenderloin with porcini mushrooms

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted rack of lamb with herbs

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Shellfish and Seafood

Scallops a la plancha with Espelette pepper

Game animals

Wild boar civet

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Sea fish

Steamed John Dory with beurre blanc sauce

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

Desserts

Chocolate and walnut tart

Sea fish

Grilled sea bass and potatoes with black truffle

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Desserts

Candied orange crème brûlée

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Mushrooms, Vegetables, Pasta and Rice

Artichokes in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.