Top 10 delicious dishes to discover when travelling

Baozi or banh bao are to China what pastries are to France: a national fishery. Literally "a package", the bao consists of a paste made of wheat flour and water, sometimes associated with other meal (soybeans, corn). Inside this brioche, a meat or vegetable farce. The whole is steam. For the most greedy, baozi is also in a sweet version. There are now all kinds of baozi in Mongolia, Japan, Vietnam or Madagascar.

It's Peru's emblematic dish, not to miss under any pretext! This tradition comes from the pre-Columbian era of the Incas. If there are several variants of the ceviche, the traditional Peruvian recipe consists of: fresh fresh fish, green lemon, red onions, garlic, corn and sweet potatoes. Everything noted by the famous Peru chili: the ceviche. Raw fish and seafood (most often concha negra) marvel and confiscate in lemon juice. Symbol of Latin America, the ceviche even has its own day in Peru: on June 28.

Originally from the Maghreb, the couscous is a typical dish of Berber, African, Mediterranean and Jewish cuisines. Whether in Morocco, Tunisia or Algeria, couscous has several variants for one purpose: unite the whole family around a good dish. If the base food of the couscous remains the durum wheat (which has its name), the selected vegetables change. Some add chickpeas, some of them raisins. Vegetable broth can consist of courgettes, carrots, turnips. If the traditional recipe is well respected, the couscous is accompanied only by meat, but is often served in vegetarian version.  

It is one of the most popular dishes in Italy. Originally from Bologna, lasagna is believed to have been born around 1890. This rectangular paste makes it possible to multiply the layers of fillings. Because of its ingredients and preparation, lasagna represents the richness of Bologna, nicknamed "fatty city". It all starts with the preparation of the famous ragù. The latter is cooked the day before, with celery, carrot, onion, beef, sausage, pancetta, milk and red wine. The green dough is made from garlic, spinach, flour, butter and muscatel. The whole is strewn with parmesan cheese. No béchamel sauce on the horizon (the debate persists).

Dhal or daal is one of the main dishes of Indian cuisine. Originally, the word dhal refers in India but also in Nepal to any preparation called leguminous preparation made with lentils. The most common dhal consists of lentils, often coral, many spices including traditional curry and of course chilli. All this is served with basmati rice to reduce the strength of the dish. Emblem of India, the dhal is a friendly, traditional dish that every Indian family cooks regularly. So popular that there are more than 50 varieties in the land of the Taj Mahal

Straight from Egypt, falafel has become an essential dish in the Near and Middle East. Consistent and balanced, it is very popular in Lebanon, Palestine, Egypt, Turkey and Israel. If these origins are controversial, one thing is certain: falafel is made of chickpeas. The latter are mixed with onion, parsley and coriander, cumin, chilli and garlic. It is then necessary to make dumplings and fry them. These chickpea balls are most often consumed as a sandwich in a pita bread. All this with raw vegetables and yoghurt sauce

It is one of the identities of French gastronomy. This traditional dish, originating from Burgundy, takes its name from the two specialities that make it up: Charolais beef and regional wine. Served at large family meals, beef bourguignon is recognizable by its wine sauce. The latter prepares the day before so that it can marinate for 12 hours and reveal its flavours. The beef slowly simmers in the casserole dish, accompanied by carrots, smoked bacon and onions. This hearty dish is often served with potatoes. Chef's secret for a smoother sauce: add a square of dark chocolate to the cooking

It could be described as a luxury hot dog, where the simple sausage is replaced by lobster. Very popular in the United States, the lobster roll allows you to eat a varied and lighter snack on the go. Born in a Connecticut restaurant over 100 years ago, the lobster roll consists of brioche bread, lobster meat heated in butter. All this with salad and fries. The lobster roll may also contain lettuce, lemon juice, celery and chives. All of New England is in love with the lobster roll. The latter even invaded Canada. In some provinces, fast food restaurants even offer their own limited edition version

Born in the 18th century in Valencia, Spain, paella takes its name from the pan used to prepare it. If it is now revisited, it is necessary to go to Spain to taste the real paella, traditionally served on Thursday noon, a resurgence of an old time when servants, on holidays on Thursday, prepared a dish that was easy to reheat by their mistresses. It is made of bomba rice, to which saffron is added to give it that yellow colour. The Valencians use meat such as chicken, rabbit or duck, grated tomatoes, green beans, artichokes, peppers and the famous xoneta mountain snail. In some regions, seafood such as mussels are added to the recipe (paella marinera). Unless we prefer it mixed.

Although Ireland is not known for its refined cuisine, it has tasty and above all consistent recipes in its grimoires. If you are passing through, don't miss the irish stew. Considered as the national Irish dish, it is served on St. Patrick's Day. To enjoy it all year round, head for the pubs, which obviously serve it with a pint of beer. Very consistent and rich, irish stew consists of lamb stew, potatoes, carrots and onions. All this with a Guinness sauce or another Irish beer. Economical, it is a complete meal, ideal in winter, when the cold is coming to Ireland.