All dishes:

Desserts

Sugar crepe

Shellfish and Seafood

Fried squid

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Game animals

Roasted venison

Appetizers

Smoked trout canapé

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

Desserts

Crème caramel

Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

Freshwater fish

Pike-perch fillets

Desserts

Exotic fruit salad

Desserts

Praline succès cake

Macaron filled with praline cream.

Desserts

Strawberries and wine

Salads

Smoked salmon salad

Shellfish and Seafood

Bay scallop stew with curry

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Poultry

Roasted duck with peaches

Cooked meats

Trush pâté

Served cold or at room temperature.

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Roasted duck with figs

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.