All dishes:

Shellfish and Seafood

Scallop carpaccio with lemon

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

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Desserts

Blueberry tart

Eggs

Scrambled eggs with shrimp

Eggs

Sardine omelette

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Sea fish

Sea bass fillets with beurre blanc sauce

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

Shellfish and Seafood

Bay scallops with melted butter and parsley

Desserts

Pear crêpe aumoniere with caramel

Desserts

Pineapple carpaccio topped with caramel

Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.

Desserts

Amandine tart

Tart with almond cream.
Amandine : cover with almonds.

Sheep and Goats

Lamb with thyme

Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Desserts

French toast and caramel ice cream

Pork

Pork roast with red cabbage

Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.