All dishes:

Desserts

Quince tart with caramel sauce

Sea fish

Grilled sea bass with anise and lemon

Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

Shellfish and Seafood

Bay 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).

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Veal

Braised veal shank

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

Cold starters

Shrimp canapé

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

Sea fish

Red mullet with sorrel sauce

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

Desserts

Chocolate banana pudding

Cheeses

Brin d’Amour

France. Corsica.
Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.
Ripening : 1 to 3 months.

Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Sea fish

Sea bass fillets with caviar

Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Pizza, Quiche, Tart and Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.