All dishes:

Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Poultry

Duck breast with morello cherry

Sea fish

Grilled red mullet fillets with basil

Main meals

Pigeon pastilla with spices

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Poultry

Grilled duck breast with blackcurrant berries

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Sea fish

Red mullet fillets with olive oil

Poultry

Duck foie gras with spices

Served cold.

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Appetizers

Gruyère fritters

Salads

Beetroot salad with olive oil

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Game birds

Flambé woodcock

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Poultry

Squab with duck foie gras

Shellfish and Seafood

Marinated bay scallops