All dishes:

Cold starters

Zakuski

Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

Desserts

Exotic fruit yule log

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Cooked meats

Andouillette de Troyes

Desserts

Red fruit salad

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sea fish

Cod Biscay style

Salads

Beetroot and chickpea salad

Sheep and Goats

Lamb with spicy fennel shoots

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.

Game birds

Roast woodcock with truffle and thyme potatoes

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Grilled sea bass fillets with almonds

Condiments

Basil

Sea fish

Grilled red mullet

Pizza, Quiche, Tart and Pie

Asparagus flan

Freshwater fish

Pike quenelles with white wine sauce

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

Beef

Roast beef with mushrooms

Desserts

Apple cake

Shellfish and Seafood

Baked oysters

Desserts

Lemon sponge cake

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.