All dishes:

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

Desserts

Cherry gratin with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Shellfish and Seafood

Fried squid rings

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

Appetizers

Anchovy straw

Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Salads

Smoked salmon and spinach salad

Others

Naccari caviar

Adriatic caviar. (Also available in Spain)

Sea fish

Salmon en croute

Cheeses

Smoked Gouda

Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

Beef

Grilled flank steak and french fries

Desserts

Pear twelfth night cake

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Sea fish

Braised monkfish with curry sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Curry sauce : velouté curry and cream.