All dishes:

Veal

Veal chop with porcini mushrooms and polenta

Main meals

Zucchini moussaka

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Sheep and Goats

Lamb in savory and thyme herb crust

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

Sheep and Goats

Mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

Mussel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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.

Cooked meats

Country style terrine

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

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Desserts

Strawberries with cream

Cooked meats

Rabbit rillettes

Desserts

Chocolate meringue cake topped with caramel

Pork

Cheek and pigtail stew

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Sea fish

Sea bass with caviar

Poultry

Stuffed goose neck with foie gras

Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.

Poultry

Spit-roasted guinea fowl

Pizza, Quiche, Tart and Pie

Leek tart

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.