All dishes:

Shellfish and Seafood

Lobster fricassee

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

Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

Others

Lamb 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 thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Desserts

Gingerbread

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

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

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Desserts

Baked apples

Desserts

Chocolate cream puffs

Shellfish and Seafood

Roasted lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Caramel 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.

Shellfish and Seafood

Prawns flambéed with Cognac

Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Cheeses

San Andreas

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Desserts

Lemon panna cotta

Shellfish and Seafood

Grilled shrimp

Main meals

Lamb-stuffed tomatoes

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Poultry

Guinea fowl with cabbage