All dishes:

Poultry

Duck manchon confit with sauteed potatoes

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Poultry

Stuffed capon with black truffle

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

Offal and tripe

Grilled veal kidney

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Cheeses

Cabécou du Fel

France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Fruits

Nectarine

Sea fish

Grilled red mullet with herbs

Salads

Anchovy and tomato salad

Poultry

Duck Montmorency

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

Desserts

Apricot and exotic fruits tart

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Poultry

Duck foie gras with Port wine

Served cold.

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Sheep and Goats

Roasted kid goat with rosemary

Offal and tripe

Braised veal sweetbreads with spices

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Apricot flan

Sheep and Goats

Lamb navarin with broad beans