All dishes:

Pizza, Quiche, Tart and Pie

Pie Munster

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Desserts

Gingerbread charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Honey soufflé

Served hot.

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sea fish

Roasted monkfish with saffron

Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Appetizers

Stuffed piquillo peppers with cod

Sea fish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

Freshwater fish

Pike-perch with chanterelles

Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

Shellfish and Seafood

Clams au gratin

Desserts

Red fruit salad

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Offal and tripe

Sautéed veal sweetbreads in butter

Cheeses

Grilovaný Hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.