All dishes:

Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Desserts

Exotic fruit tart

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Game animals

Hare à la royale with celery root mash

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Desserts

Summer pudding

Cold starters

Langoustine and scallop terrine

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cooked meats

Prisuttu

Aged for 12 to 18 months.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Fruits

Blackberry

Desserts

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Desserts

Almond meringue

Desserts

Strawberry yogurt ice cream

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.

Sheep and Goats

Marinated leg of lamb with red wine

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

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.