All dishes:

Pork

Grilled pork chop

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Pork

Pork filet mignon with lemongrass

Desserts

Iced nougat

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Caramel fondant

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.

Desserts

Apple compote

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Desserts

Tiramisu

Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).

Desserts

Pineapple meringue tart

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Poultry

Roasted squab with broad beans

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Poultry

Braised pigeon

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

Shellfish and Seafood

Grilled langoustine with basil

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Poultry

Chicken fricassee with cream sauce

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.

Beef

Grilled entrecote with 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.

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.