Beef fillet wrapped in a mushroom duxelles and puff pastry, a refined classic of British cuisine.
Small shortbread cookies filled with dulce de leche (milk caramel).
Pieces of veal simmered in broth, served with a creamy cream and mushroom sauce.
Small round, thick wheat flour cakes of Russian origin.
American chocolate cake with a fudgy, slightly crispy texture.
Rolled cake made of a sponge cake filled with praline buttercream.
Tart filled with a sweet mixture of pumpkin purée and spices.
Fried pastries from Spain, coated in sugar.
Cake made of whole, unpitted cherries covered with a flan-like batter.
American chocolate chip cookie.
Chicken or turkey cutlet rolled around a ham and cheese filling, then fried.
Hot sandwich with ham and cheese.
Smooth, creamy soup made of asparagus and cream.
Velvety soup made with red kuri squash, onion, and liquid cream.
Baby potatoes pan-fried in butter flavored with thyme, rosemary, and garlic.
Chicken wings in spicy sauce
Shredded duck topped with a creamy mashed potato gratin baked in the oven.
Dish made of alternating layers of eggplant, ground meat, and potatoes, all topped with a rich béchamel sauce.
Crêpe flambéed with Grand Marnier and served with an orange sauce.
Ring-shaped sweet pastries from the United States, made from a risen dough and then fried.
Endives cooked in a chicken broth, wrapped in ham, topped with béchamel, and baked au gratin.
Crispy bread slices topped with garlic and parsley butter.
Soft, spiced cake made with grated carrots.
Light and crispy waffle, a specialty of the city of Brussels.
Crispy waffle with pearl sugar, a specialty of the city of Liège.
Cauliflower florets coated in a creamy béchamel sauce enriched with grated cheese, baked au gratin.
Pasta sautéed with fresh shrimp, garlic, olive oil, and parsley.
Macaroni baked au gratin, mixed with a creamy cheese sauce.
Traditional soft small cakes originating from Lorraine, often flavored with lemon or vanilla.
Thick, soft pancake filled with chocolate sprinkles and mozzarella.
Chocolate cake with a molten center.
Mussels prepared with a creamy marinière sauce.
Dessert made of dark chocolate with a light, airy texture.
Soft little cakes filled with melting chocolate chips.
Soufflé made with a cheese béchamel and beaten egg whites.
Refreshing dessert made with a crisp sweet pastry base topped with a smooth lemon cream.
Dessert made with a crisp pastry base filled with pastry cream and topped with strawberries.
Tart filled with a smooth, sweet pecan mixture.
Crispy pastry filled with tender apples, delicately sweetened and baked golden in the oven.
Pear tart filled with almond cream.
Caramelized apples baked under a crispy pastry.
Juicy tomatoes stuffed with a delicate mixture of meat and aromatic herbs.
Turnovers filled with a spiced mixture of ground beef and various spices.
Turnovers filled with a spiced mixture of chicken, red bell peppers, olives, and onions.
Traditional pastry made of crispy puff pastry, filled with a mixture of almond cream and pastry cream.
Potato gratin baked in a creamy mixture of garlic, milk, and cream.
Crispy choux pastry ring filled with a smooth praline mousseline cream, dusted with powdered sugar and sliced almonds.
Light pike quenelles coated in a Nantua sauce made with crayfish.
Small savory choux pastries made from choux dough enriched with cheese.
Slices of bread soaked in a milk and egg mixture, then pan-fried until golden.
Thick, fluffy pancakes with an airy texture, served with a topping of your choice.
Fried balls made of mashed potato and choux pastry.
Small choux buns filled with vanilla ice cream and topped with chocolate sauce.
Side dish made of mashed potatoes, butter, and milk.
Golden choux pastries sprinkled with pearl sugar.
Traditional pepper sauce made with peppercorns, shallots, and cream.
Sauce made of egg yolks, shallots, and butter, flavored with tarragon and chervil.
Puff pastry vol-au-vent filled with a chicken and mushroom sauce.
Cake made of cocoa sponge cake soaked in kirsch, filled with whipped cream and cherries.
Traditional American pie made of a cherry filling wrapped in a crispy crust.
Fried dough balls served in a thick syrup flavored with cardamom.
Clam soup from New England, prepared with potatoes, onions, and celery.
Thin fried wheat-flour crêpe, filled with a creamy chicken and vegetable mixture.
Fried doughnuts filled with jam or chocolate spread.
Round fried fritters from Italy, coated in sugar.
Soft and flavorful cake from the United States, made from mashed bananas.
Traditional British cake, made of two layers of soft sponge cake filled with strawberry jam and cream.
Pasta gratin with meat ragout, topped with a rich béchamel sauce.
British dessert made of a crispy shortbread base, topped with a layer of caramel and a chocolate ganache.
Traditional Scottish biscuit, known for its crumbly texture and rich buttery taste.
Soft pudding traditionally made with chopped dates and coated in a butterscotch sauce.
Creamy Italian rice dish, slowly cooked with broth and topped with mushrooms.
Creamy Italian rice dish, slowly cooked with fish stock and topped with shrimp.
Traditional Portuguese-origin doughnuts coated in sugar, made from a fried risen dough.
Fried croquettes made of béchamel with serrano ham and onions.
Dish originating from Quebec made of crispy fries topped with fresh cheese curds and covered in a flavorful brown sauce.
Grated potato patties, seasoned and fried until golden and crispy on the outside.
Austrian dessert made of thin, crispy pastry wrapped around a sweet filling of apples, raisins, and cinnamon.
Soft pastries made of risen dough, filled with cinnamon and brown sugar and topped with a creamy glaze.
Japanese sandwich made of slices of sandwich bread wrapping a crispy pork cutlet, topped with shredded cabbage and tonkatsu sauce.
Hot sandwich made of Cuban bread, filled with citrus-marinated roast pork, ham, cheese, pickles, and mustard.
Thin veal escalopes filled with a flavorful stuffing and simmered in white wine.
Fried pastries delicately dusted with powdered sugar, traditionally enjoyed on Mardi Gras.
Soft cake blending two batters, plain and chocolate, delicately swirled together to create a marbled pattern when sliced.
Crispy corn chips topped with melted cheese and garnished with meat, fresh vegetables, guacamole, and sour cream.
Crispy Sicilian pastries in the shape of a tube, filled with a creamy ricotta filling.
Traditional dessert made of a crispy sweet pastry filled with a smooth vanilla custard, baked until achieving a nicely golden surface.
Hot and crispy sandwich, filled with melty cheese and pan-toasted golden brown.
Melting potato gratin baked in the oven in a creamy mixture of milk, butter, and egg, topped with cheese.
