All dishes:

Desserts

Caramel charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sheep and Goats

Spiced marinated lamb skewers

Main meals

Spicy 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.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Pizza, Quiche, Tart and Pie

Asparagus flan

Cheeses

Queso de Mahón-Menorca artesano

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.

Poultry

Braised Guinea fowl with figs

Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cheeses

Queso de Mahón-Menorca artesano curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.

Sheep and Goats

Lamb noisette with garlic cream

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.

Sheep and Goats

Lamb chops with broad beans and savory

Fruits

Apple

Beef

Grilled steak

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Game animals

Spit-roasted wild boar

Desserts

Raspberry and red currant tart

Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Game animals

Roasted venison with black truffle

Game animals

Saddle of hare cooked on the spit

Offal and tripe

Braised veal sweetbreads with endive fondue

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

Poultry

Stuffed guinea fowl with chanterelle

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.