All dishes:

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Warm goat cheese

Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

Poultry

Roasted duckling with figs

Duckling : female duck.

Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Lemon sponge cake

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.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Duck foie gras with black truffle

Served cold.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

Salads

Celery salad

Poultry

Peking duck

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.

Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Freshwater fish

Pike terrine

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Others

Pan bagnat

Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Pork

Roasted knuckle of pork

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.