All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Sheep and Goats

Lamb with basil

Sea fish

Grilled sea bass fillets with almonds

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Veal

Braised veal chop

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

Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Cheeses

Pecorino sardo maturo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.

Desserts

Frangipane tart

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Cheeses

Fleur d’Audresselles

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Offal and tripe

Braised veal sweetbreads with spices

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

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sea fish

Sea bream with saffron

Desserts

Fruits clafoutis

Sheep and Goats

Salt-crusted lamb with broad beans

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Others

Shashlik

Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.

Game birds

Roast woodcock