All dishes:

Sea fish

Pan-fried sea bass pavé

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Poultry

Roasted duckling à la goutte de sang

Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

Cheeses

Stinking bishop

United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Veal

Veal shank with vegetables

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Apple meringue tart

Shellfish and Seafood

Langoustine flambéed with cognac

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Poultry

Goose foie gras

Served cold.

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Poultry

Sautéed goose foie gras with spices

Served hot.

Appetizers

Tomato bruschetta

Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.

Freshwater fish

Pike with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Pork

Pork roast with red cabbage

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Sheep and Goats

Roast lamb with garlic