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All dishes:
Meal families
Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Sauces
Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
Pizza, Quiche, Tart, Pie
Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
Poultry
Roasted young guinea fowl with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Desserts and Sweet Courses
Pineapple and coconut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Freshwater fish
Pike quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Poultry
Chicken supreme with curry sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.
Consommés, Broths and Soups
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.