All dishes:

Desserts

Hot and cold caramelized pineapple

Offal and tripe

Veal sweetbreads with black truffle

Cold starters

Marinated fish paté

Served cold.

Poultry

Fattened chicken in salt crust

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

Cheeses

Verano

United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.

Sea fish

Cod ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Duck stew

Appetizers

Goat cheese toast with honey and thyme

Beef

Beef bourguignon with fresh pasta

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Main meals

Dish made with Comté cheese

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Desserts

Iced nougat with candied fruits and honey

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Strawberry tiramisu

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Main meals

Venison hachis parmentier

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

Poultry

Roast chicken with chanterelles

Freshwater fish

Grilled trout almondine

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Desserts

Crème brûlée with black truffles

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Sheep and Goats

Leg of lamb en croûte

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