All dishes:

Cold starters

Tzatziki

Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.

Mushrooms, Vegetables, Pasta and Rice

Porcini fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Beef

Rib steak with bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Cheeses

Cave aged marisa

United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.

Offal and tripe

Roast calf liver

Sea fish

Roasted red mullet

Desserts

Canelé of Bordeaux

Bordeaux speciality.

Sea fish

Kazunoko

Japan.
Herring roe salted or dried.

Sheep and Goats

Leg of lamb with provencal herbs

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

Veal

Rack of veal with cream and morels

Desserts

Chocolate cheesecake

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Sauces

Bohemian sauce

Béchamel sauce added with mayonnaise.

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.

Shellfish and Seafood

Lobster fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Sheep and Goats

Roasted saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Veal

Veal rump steack with morels and a cream sauce

Cream sauce : Bechamel sauce with cream.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Poultry

Fresh goose foie gras

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cold starters

Fish bread with green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...

Sea fish

Tuna in escabeche

Escabeche : marinade based on oil and vinegar (or citrus juice).

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.