All dishes:

Desserts

Mango miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Pork

Knuckle of pork with lentils

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

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.

Sea fish

Sea bream ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Goose foie gras with white grapes

Served cold.

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Salads

Lettuce with fresh cream

Poultry

Sautéed goose foie gras with spices

Served hot.

Sheep and Goats

Milk-fed lamb with porcini mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Main meals

Mushroom and cabbage pierogi

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

Salads

Mesclun with goat cheese

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Cheeses

Tilsit

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

Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sheep and Goats

Braised lamb shank

Eggs

Bacon omelette

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc

Desserts

Chocolate sponge cake and caramel ice cream

Desserts

Apricot clafoutis

Desserts

Lemon tart

Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Shellfish and Seafood

Raw clams with lemon