All dishes:

Shellfish and Seafood

Sautéed scallops

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Appetizers

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Mushrooms, Vegetables, Pasta and Rice

Sautéed Saint George’s mushrooms

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Condiments

Olive oil

Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

Beef

Beef tenderloin with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Main meals

Mushroom and cabbage pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Game birds

Roast young partridge

Young Partridge : under 8 months old.

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Desserts

Prune pie

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Abalone

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).