All dishes:

Appetizers

Chicken croquettes

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Freshwater fish

Smoked eel with lentils

Desserts

French toast and vanilla ice cream

Pizza, Quiche, Tart and Pie

Pheasant pie

Veal

Roasted veal chop and oven-baked potatoes

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Pork

Caramel pork

Sea fish

Scalop aumoniere

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Salads

Lobster salad with citrus

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Salads

Goat cheese and smoked salmon salad

Sea fish

Grilled sea bass with fennel

Poultry

Duck breast with pears

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

Game birds

Roasted pheasant with eggplant

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Cooked meats

Grilled pork tenderloin

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Desserts

Confit pear sponge cake with almonds

Beef

Beef estouffade with brown beer and mushrooms

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.