All dishes:

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Desserts

Warm pear tart with hazelnuts and salted butter caramel

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Mango charlotte

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

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Desserts

Caramelized pineapple fritters

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Candied rhubarb and strawberry

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Pork

Sautéed pork sausage

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Beef

Grilled entrecote with herbs

Cheeses

Pecorino sardo maturo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sea fish

Marinated salmon with ginger

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.