All dishes:

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

Desserts

Apricot flan

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Desserts

Orange bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Smoked salmon rolls with cottage cheese

Shellfish and Seafood

Grilled crab claws

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Rabbit

Roast rabbit

Appetizers

Olives stuffed with anchovies

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Rabbit

Wild rabbit stew

Veal

Blanquette de veau

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

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Warm starters

Tempura

Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Cold starters

Goose liver mousse

Poultry

Smoked duck breast

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.

Shellfish and Seafood

Scallops and black truffle zabaione

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

Main meals

Smoked sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Desserts

Chocolate pavé

Chocolate cake cut into cubes.