All dishes:

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Cooked meats

Pata negra

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.

Desserts

Pineapple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Shellfish and Seafood

Sautéed scallops

Pizza, Quiche, Tart and Pie

Asparagus flan

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Shellfish and Seafood

Grilled prawns and pineapple

Desserts

Cherry mirlitons

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Desserts

Walnut caramel meringue tart

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Sea fish

Sea Bream carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Desserts

Flan with salted butter caramel

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Desserts

Rice pudding with dried fruit

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.

Desserts

Chocolate and morello cherry shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.