All dishes:

Eggs

Oven eggs

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Sheep and Goats

Confit shoulder of lamb with spices

Desserts

Walnut cake

Desserts

French toast

Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Condiments

Rosemary

Desserts

Mirabelle crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Fruit salad

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Desserts

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Fribourg

Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Game birds

Woodcock casserole with mushrooms

Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Salads

Endive salad

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Appetizers

Savory petits fours

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.