All dishes:

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

Taramasalata : specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Shellfish and Seafood

Oysters with sea jelly

Desserts

Pear and almond cake

Poultry

Roast chicken with french fries

Eggs

Bacon omelette

Beef

Roast beef with bone marrow

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from the pork breeds : Duroc or Large White and slaughtered at the age of 9 months.
Ripening : 12 months minimum.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

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.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Beef

Oxtail

Cooked meats

Dry cured sausage

Pork

Pork chop with lentils

Sea fish

Salmon tartar with soy sauce

Beef

Braised beef

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sea fish

Roast cod

Desserts

Almond pistachio baklava

Sheep and Goats

Roasted leg of lamb with porcini

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

Cheeses

Comte with nuts

Cheeses

Thomasville tomme

United States. Georgia.
Semi-soft raw cow's milk cheese with natural rind.

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavoured buttercream.

Sea fish

Sea Bream carpaccio with lemon sauce

Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.

Shellfish and Seafood

Bay scallop in lemon butter sauce

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.