All dishes:

Sheep and Goats

Shoulder of lamb with tomato

Veal

Veal fillet with chanterelle

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

White asparagus vinaigrette

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Freshwater fish

Smoked sturgeon

Sea fish

Marinated salmon with dill

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Pork

Mixed vegetables

Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.

Sheep and Goats

Spit-roasted leg of lamb with tarragon

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

Cold starters

Asparagus mille-feuille

Main meals

Koftas

Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

Cheeses

Castelmagno and spinach risotto

Desserts

Apricot clafoutis

Desserts

Cherry gratin

Cold starters

Avocado Roquefort

Desserts

Black plum pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Cheeses

Basque sheep cheese

Sea fish

Fried smelts

Desserts

Pear zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.
Ripening : 4 weeks.

Others

Shrimp rolls

Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.