All dishes:

Sea fish

Halibut fillets with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Poultry

Roast spring chicken with morel mushrooms

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Desserts

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.

Poultry

Roasted spring chicken

Desserts

Nougat flan

Poultry

Young guinea fowl with chanterelle

Desserts

Chocolate cheesecake

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Apple upside-down cake

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Desserts

Roasted figs with vanilla ice cream

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Desserts

Walnut and honey meringue tart

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.