All dishes:

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game animals

Venison fillet with huntsman sauce

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

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Desserts

Strawberry soup and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Desserts

Apricot 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.

Desserts

Pear clafoutis

Sauces

Mole

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

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.

Warm starters

Fresh duck foie gras escalope on gingerbread

Sea fish

Pavé of salmon with sorrel sauce

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

Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Shellfish and Seafood

Bay scallops with butter

Consommé and Soup

Fish soup

Warm starters

Pear and Fourme d’Ambert cheese tart

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Poultry

Warm duck foie gras with apples

Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.