OK here are my favourites, in no particular order
saucisson d'âne
saucisson sec
Andouille de Vire
merguez
saucisse
real english pork sausages
real scottish beef sausages
proper haggis from a proper butcher (i.e. not that cr@p that comes in plastic bags in supermarkets. Yeuch!)
aberdeen angus beef
venison (but it has gotta be from red deer, preferably a stag)
confit de canard
escargots a la Bourguignon (garlic butter and parsley)
Camembert (as long as it is "moulé à la louche" & "au lait cru")
Pont l'Eveque
Corsican fromage de brebis
jersey milk
roquefort
real cheddar cheese
Bresse blue
Brown trout from Loch Katrine or Loch Arklet
Sea Trout (especially in the 3lb-4lb range), much better than any salmon IMHO
Red Snapper
Haddock
Anchovies
Indian and Chinese food.
Mexican food
La Pièce Montée (french wedding, christening and communion cake)
Le Trou normande (traditionally served halfway through a meal in Normandy to whet your appetite for the main course. It is a unsweetened apple sorbet with a glass of calvados poured over it)
I know, a big bias towards French food, but as an honorary frog, "c'est mon habitude".