All dishes:

Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

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

Poultry

Chicken nuggets

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Citrus fruit tart

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Pork

Pork cushion with prunes

Sea fish

Grouper in parchment

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cheeses

Queso de Mahón-Menorca artesano semicurado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

Desserts

Apricot pound cake

Main meals

Fish gratin

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Main meals

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Ice cream and sorbets

Quince ice cream

Desserts

Rhubarb meringue compote

Desserts

Caramelized pears mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Duck breast with lingonberries

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.