All dishes:

Sea fish

Marinated anchovies with lime

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

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Grilled prawns

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Desserts

Banana and coconut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Sea fish

Smoked mackerel

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Main meals

Hochepot

France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.

Appetizers

Black olives in brine

Appetizers

Parmesan breadsticks

Breadsticks : sticks of crisp and dry bread.

Desserts

Red fruit crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Eggs

Scallop omelette

Desserts

Milk pastilla

Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.

Appetizers

Woodstock canapé

Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Desserts

Peach miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

Sheep and Goats

Roast mutton

Beef

Rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Desserts

Apple bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Game birds

Stuffed quails and Porto sauce

Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.

Others

Club sandwich

Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.