All dishes:

Sea fish

Roasted sea bass filets with herbs

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, brown in color.
Ripening : over 5 months.

Sauces

Parsley sauce

Parsley, lemon juice and olive oil or butter.

Cheeses

Brocciu passu

France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.

Cheeses

Sapore del piave

Italy. Veneto. Oderzo.
Hard pasteurized cow's milk cheese with natural rind.
Ripening : over 12 months.

Desserts

Chocolate mousse

Desserts

Pear and spices tarte Tatin

Others

Pinchitos

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

Main meals

Moussaka

Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.

Desserts

Cherry and cocoa clafoutis

Sea fish

Salmon in parchment in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

La Sentinelle

Canada. Quebec.
Soft-ripened pasteurized goat's milk cheese with a washed rind.
Ripening : 3 weeks.

Cheeses

Schloss

United States. California.
Soft-ripened pasteurized cow's milk triple-crème cheese with a orange rind packed in wooden cup.
Ripening : 5 months.

Cheeses

Manchego semi curado

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 weeks to 3 months.

Beef

Sukalki

Basque Country.
Beef stew made with potatoes and vegetables.

Desserts

Crisp pear with caramel

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Condiments

Coriander

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Desserts

Blueberry pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

Pork

Diots with polenta

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Salads

Duck gizzard salad

Sea fish

Grilled turbot