All dishes:

Appetizers

Savory petits fours

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Pork

Pork filet mignon with black pepper

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Cooked meats

Dry sausage

Cooked meats

Jambon noir de Bigorre

Cooked meats

Grilled pork tenderloin

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Main meals

Cassoulet with duck confit

Others

Lamb and beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Desserts

Vacherin

Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Shellfish and Seafood

Moules marinière served cold

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

Desserts

Pear and almond cake

Desserts

Red berry compote

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Pizza, Quiche, Tart and Pie

Cheese pie

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.