All dishes:

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Freshwater fish

Lavaret with herb sauce

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Sea fish

Sea bass fillets and fennel

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Desserts

Passion fruit mousse with gingerbread

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Ice cream and sorbets

Vanilla ice cream with raspberry coulis

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Desserts

Rum baba with mirabelle plum jelly

Desserts

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Smoked salmon rolls with cottage cheese

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Shellfish and Seafood

Sautéed bay scallops with spinach

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart