All dishes:

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Sea fish

Grilled sea bass

Desserts

Pear and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Sheep and Goats

Lamb shank with lentils

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Sheep and Goats

Lamb ribs

Desserts

Brioche french toast

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Sheep and Goats

Lamb chops with broad beans and savory

Sheep and Goats

Lamb casserole

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Veal

Veal escalope with cream sauce and porcini mushrooms

Sea fish

John Dory with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Chestnut mousse

Freshwater fish

Grilled pike-perch

Desserts

Chocolate crêpe topped with caramel

Game animals

Saddle of hare cooked on the spit

Poultry

Stuffed fattened chicken with duck foie gras

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.

Desserts

Strawberry and rhubard meringue tart