All dishes:

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Offal and tripe

Lamb offal stew

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Salads

Bay scallop salad

Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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.

Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Others

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

Desserts

Chocolate and candied chestnuts sponge cake

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Pizza, Quiche, Tart and Pie

Fresh goat cheese tart whit cherry tomato

Desserts

Molten bitter chocolate coulant

Sea fish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Scallops with black truffle

Consommé and Soup

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Sea fish

Scottish smoked salmon

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Poultry

Duck foie gras with sesame toasted bread

Served cold.

Poultry

Duck with lingonberries

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.