All dishes:

Sea fish

Grilled cod

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Vanilla crème brûlée

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Caerphilly

United Kingdom. Wales.
Pressed and uncooked cheese made from cow's milk with a natural rind.

Desserts

Hazelnut croquant with coffee and chocolate mascarpone mousse

Sea fish

Fried whiting

Cold starters

Pike-perch terrine

Served cold.

Pork

Roast pork

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Pizza, Quiche, Tart and Pie

Tomato tart

Desserts

Molten chocolate cake and caramel ice cream

Freshwater fish

Fried gudgeons

Shellfish and Seafood

Crab claws with mayonnaise

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

Freshwater fish

Artic char with meunière sauce

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

Cheeses

Calvander

United States. North Carolina.Pressed and cooked cheese made from cow's milk.