All dishes:

Desserts

Sticky toffee pudding

United Kingdom.
Pudding with sponge cake and finely chopped dates covered with caramel sauce.
Usually served with custard or vanilla ice-cream.

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Desserts

Pecorino and pear tart

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Desserts

Chocolate and chestnuts mousse

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Salads

Beetroot and chickpea salad

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Candied ginger

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sea fish

Scottish smoked salmon

Shellfish and Seafood

Squid

Shellfish and Seafood

Sautéed scallops with citrus fruits

Fruits

Wild strawberries

Game birds

Roast partridge with black truffle

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Sea fish

Provençal hake

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

Sheep and Goats

Roasted shoulder of lamb with olives

Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.