All dishes:

Desserts

Apricot and exotic fruits tart

Fruits

Apple

Poultry

Sautéed duck foie gras with mango

Served hot.

Warm starters

Provençal goat cheese puff pastry

Poultry

Roast duck foie gras with spices

Served hot.

Poultry

Duck breast with vineyard peaches

Fruits

Blackberry

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

Ice cream and sorbets

Melon sorbet

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Cooked meats

Raw ham

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Beef

Grisons dried beef

Switzerland. Graubünden.
Beef salted with spices and herbs then dried.

Poultry

Chicken supreme with black truffle

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

Desserts

Peach upside-down cake

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Strawberry and rhubard meringue tart

Poultry

Chicken with eggplant

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.