All dishes:

Desserts

Red velvet cake

United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Game animals

Jugged young wild boar

Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

Sea fish

Sea bream with candied lemon

Desserts

Mirabelle crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cold starters

Shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Beef

Grilled beef over vine shoots

Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Veal

Veal escalope with cream

Desserts

Apple upside-down cake

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Poultry

Duck ham

Warm starters

Goat cheese puff pastry with caramelized onions

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.