All dishes:

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Desserts

Thin apple tart

Thin tart : on puff pastry.

Main meals

Parrillada

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

Sheep and Goats

Lamb with herbs

Sea fish

Grilled sea bass with anise

Appetizers

Cheese croquettes

Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Condiments

Mint

Cooked meats

Poultry liver pâté

Served cold or at room temperature.

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Desserts

Pear flan

Pork

Pork roast.

Served hot.

Cheeses

Dry goat cheese

Desserts

Clafoutis

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

Beef

Roast beef

Poultry

Braised duck

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

Eggs

Omelette

For a runny omelette.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Ice cream and sorbets

Fruit sorbet

Game birds

Roast quail with mushrooms

Cooked meats

Andouillette in parchment

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Cold starters

Fish mousse

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.