All dishes:

Others

Green curry

Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Veal

Grilled veal

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Fruits

Pawpaw

Appetizers

Radish and herb butter

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

Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Pork

Welsh rarebit

United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.

Main meals

Cassoulet

Cold starters

Olive plum cake

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

Cold starters

Mozzarella-stuffed tomatoes

Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

Desserts

Walnut tart

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Cooked meats

Jambon de Bayonne

Sheep and Goats

Lamb 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.

Salads

Artichoke salad

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Desserts

Profiteroles

Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.

Sea fish

Salmon in parchment