All dishes:

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Desserts

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate twelfth night cake

Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Game animals

Haunch of venison with porcini mushrooms

Haunch : leg.

Others

Beluga caviar

Sea fish

Grilled salmon

Offal and tripe

Veal sweetbreads with black truffle

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Appetizers

Toast with Roquefort cheese butter

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Cheeses

Banon with honey

Veal

Veal escalope with cream sauce and mushrooms

Pizza, Quiche, Tart and Pie

Morel mushroom pie with cream

Desserts

Chocolate and chestnuts mousse

Pork

Knuckle of pork with lentils

Fruits

Mango

Desserts

Orange cake

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Veal

Veal escalope with chanterelles

Offal and tripe

Veal sweetbreads with Perigord black truffle