All dishes:

Consommé and Soup

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Pavé of salmon a l’unilateral

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

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

Desserts

Chocolate mousse with caramel sauce

Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

Sea fish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Veal escalope with sage

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Desserts

Caramelized apricots with a hint of rosemary

Pork

Sausage with mashed potatoes

Sea fish

Monkfish in parchment

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Sheep and Goats

Spicy lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Crepes cake

Game birds

Wood pigeon fillet with porcini mushrooms

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.