All dishes:

Salads

Tomato salad

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Game birds

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Salads

Avocado and shrimp salad

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Desserts

Crema catalana flavored with walnut

Veal

Veal paupiettes with fresh cream

Desserts

Chocolate yule log with pistachio cream

Appetizers

Smoked salmon toast

Cooked meats

Mountain ham

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Eggs

Morel omelette

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Desserts

Morello cherry yule log

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.