All dishes:

Poultry

Chicken with chanterelles

Desserts

Tart with candied citrus fruits

Desserts

Mango cheesecake

Poultry

Stuffed goose neck with porcini mushrooms

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Condiments

Cardamom

Fruits

Apricot

Cooked meats

Saucisson brioché with pistachio

Sea fish

Sea bass fillets with fennel and star anise

Shellfish and Seafood

Grilled shrimp

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Desserts

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Crème brûlée with caramelized apple

Poultry

Braised squab

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Sauteed morel mushrooms

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

Fruits

Dried fruits

Freshwater fish

Pike-perch with black truffle cream

Main meals

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.