All dishes:

Sea fish

Kazunoko

Japan.
Salted or dried herring roe.

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Bacon cheeseburger

Cold starters

Fish and vegetable pâté

Served cold.

Sea fish

Grilled John Dory with fennel

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

Cooked meats

Saucisson brioché with pistachio

Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

Desserts

Condé apricots

Vanilla rice pudding cake topped with syrupy apricots.

Sheep and Goats

Braised lamb chops

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

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Game birds

Roast partridge

Game birds

Mallard salmis

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

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Offal and tripe

Veal sweetbreads with prunes

Warm starters

Sautéed duck foie gras escalope with dates

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.