All dishes:

Offal and tripe

Braised veal sweetbreads with spices

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Salads

Chicken liver salad with balsamic vinegar

Cooked meats

Poultry paté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pizza, Quiche, Tart and Pie

Leek tart

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Sheep and Goats

Herb-Roasted Pyrenean Lamb

Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

Poultry

Coq au Chambertin

Cooked meats

Dry sausage with black pepper

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Sautéed monkfish cheeks

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

Desserts

Red fruit platter

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Sea fish

Sea bass with fennel and star anise

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.