All dishes:

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Others

Sautéed frog legs with garlic and basil

Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Cheeses

Semi-hard cheese

Pork

Ham en croûte

Pizza, Quiche, Tart and Pie

Endive and bay scallop tart

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

Eggs

Mushroom and black truffle omelette

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Appetizers

Radish and butter

Radishes served with salt and butter.

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Desserts

Strawberries with cream

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Shellfish and Seafood

Shrimp ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Duck foie gras with salt

Served cold.