All dishes:

Condiments

Cardamom

Cold starters

Salmon mousse

Desserts

Apple pie

Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

Shellfish and Seafood

Squid stewed in their ink

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Sea fish

Grilled sea bass with herbs

Desserts

Strawberries with whipped cream

Chantilly cream : whipped cream with sugar.

Desserts

Blackberry meringue cake

Pizza, Quiche, Tart and Pie

Onion tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Game animals

Venison fillet with lingonberries

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Desserts

Fig crêpe aumoniere

Others

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Cooked meats

Mallard terrine

Served cold or at room temperature.

Salads

Cockles salad

Main meals

Sea pot-au-feu

Beef

Grilled entrecote over vine shoots