All dishes:

Desserts

Chocolate and orange marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Main meals

Fish gratin

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Sea fish

Grouper in parchment

Sea fish

Shad with beurre blanc sauce

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

Sea fish

Suquet de peix

Fish stew with potatoes.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Desserts

Roast grapefruit

Sheep and Goats

Lamb ribs

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Pizza, Quiche, Tart and Pie

Leek tart

Desserts

Red fruit platter

Desserts

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Eggs

Stuffed eggs with tuna

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).