All dishes:

Beef

Oxtail with lentils

Desserts and Sweet Courses

Walnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Shellfish and Seafood

Steamed mussels in white wine

Main courses

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Beef

Braised beef cheek

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

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Pork

Peking knuckle of pork with spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Cheeses

Queso de Mahón-Menorca artesano semicurado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.

Desserts and Sweet Courses

Pear upside-down cake

Feathered game

Roast quail with black and white grapes

Poultry

Basque-style chicken

Salads

Marinated salmon salad

Appetizers and Amuse-bouches

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Desserts and Sweet Courses

Cherry and pistachio crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Furred game

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Seafish

Catalan anchovies

Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Cheeses

Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.

Desserts and Sweet Courses

Roasted figs with spices

Furred game

Roasted venison with chanterelles and thyme