All dishes:

Veal

Veal shank with vegetables

Shellfish and Seafood

Bay scallop with garlic butter

Garlic butter : butter with garlic.

Eggs

Scotch eggs

United Kingdom.
Shelled hard-boiled egg wrapped with minced meat sausage coated in breadcrumbs and then baked or fried.

Salads

Langoustines salad

Cold starters

Ham in aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Warm starters

Beaufort cheese soufflé

Served hot.

Poultry

Peking fattened chicken with sweet spices

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Cheeses

Pierre Robert

France. Ile de France. Seine-et-Marne. Tournan-en-Brie.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

Ice cream and sorbets

Exotic fruit sorbet

Sea fish

Monkfish blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Stew of lamb with turnips

Navarin : stew.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cold starters

Ham on the bone cake

Pizza, Quiche, Tart and Pie

Pizza

Sauces

Poivrade sauce

mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

Pizza, Quiche, Tart and Pie

Salted flan

Flan : beaten eggs with milk and flour, baked.

Shellfish and Seafood

Grilled crab claws

Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind pale yellow.

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.

Desserts

Sablé with salted butter and cherry jam

Veal

Rack of veal with cream and mushrooms

Main meals

Duck hachis parmentier

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