All dishes:

Freshwater fish

Trout tartare

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

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Pork

Stuffed pig’s trotter with duck foie gras

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Freshwater fish

Fish quenelles with americaine 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."

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Desserts

Lemon fruitcake

Main meals

Jambalaya

United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.

Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sea fish

Marinated anchovies

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

Poultry

Grilled squab with olives

Main meals

Moules frites

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Poultry

Blanquette of chicken

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.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Poultry

Stuffed goose neck with porcini mushrooms

Cheeses

Queso de Mahón-Menorca artesano tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.