All dishes:

Shellfish and Seafood

Spiny lobster stew

Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Fruits clafoutis

Poultry

Chicken supreme with goat cheese

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Prawns

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

Desserts

Coconut cake

Veal

Roasted rack of veal with cream and morels

Desserts

Molten chocolate cake and caramel ice cream

Desserts

Orange crema catalana

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Warm starters

Sautéed duck foie gras escalope

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duck with green pepper

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Desserts

Chocolate and candied orange peel fruitcake

Veal

Veal escalope with cream sauce and morels

Game animals

Haunch of venison with huntsman sauce

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

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.