All dishes:

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Shellfish and Seafood

Stewed squid with tomato

Veal

Veal chop with chanterelles

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Desserts

Chocolate ganache

A blend of fresh cream and chocolate.

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Roasted squab with giblets

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with grey shrimp mixed with mayonnaise.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Desserts

Crème brûlée with black truffles

Desserts

Orange crema catalana

Desserts

Redcurrant vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sheep and Goats

Lamb fillet with eggplant

Pork

Pork filet mignon with duck foie gras

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Steamed mussels with beer

Desserts

Dessert with candied fruits

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.