All dishes:

Desserts

Caramel yule log

Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Sea fish

Breaded fish

Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Poultry

Guinea fowl with chestnut

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

Veal

Veal chop with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Poultry

Roast chicken with porcini mushrooms

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Eggs

Eggs in snow

Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Shellfish and Seafood

Steamed scallops

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Game animals

Roasted venison with sauce

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Desserts

Milk chocolate with caramel

Shellfish and Seafood

Langoustine gratin

Shellfish and Seafood

Marinated scallops in olive oil and lemon

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

Eggs

Oven eggs