All dishes:

Warm starters

Sautéed duck foie gras escalope with cinnamon

Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cold starters

Smoked fish platter

Cooked meats

Jambon de pays

Main meals

Pot roast

United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

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

Veal

Veal escalope with cream sauce and chanterelle

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

La Sentinelle

Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Salads

Mesclun with black truffle

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Cheeses

Tasty Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.

Game birds

Roasted pheasant with porcini mushrooms

Beef

Beef daube with carrots

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

Rabbit

Beer braised rabbit

Appetizers

Roquefort cheese toast

Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

Freshwater fish

Roasted pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Smoked salmon with juniper berries

Pork

Caramel pork

Consommé and Soup

Pork goulash

Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.