All dishes:

Sea fish

Grouper in parchment

Desserts

Peach upside-down cake

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

Poultry

Chicken with chanterelles

Poultry

Duck breast with vineyard peaches

Desserts

Peach tart

Poultry

Roasted duck with turnip confit

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Beef

Beef tenderloin en croûte with morel mushrooms

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cheeses

Roquefort with raisins

Others

Frog legs provençal

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

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Desserts

Blueberry pierogi

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

Sea fish

Roasted sea bass filets with herbs

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

Poultry

Pigeon with black truffle

Desserts

Dried fruit tart with cinnamon

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.