All dishes:

Pork

Pork roast with red cabbage

Poultry

Duck confit with eggplant salad

Shellfish and Seafood

Pacific oysters

Offal and tripe

Veal sweetbreads with mustard

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Desserts

Almond and grapefruit tart

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sheep and Goats

Lamb with basil

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Langoustine tail salad

Shellfish and Seafood

Seafood gratin

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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).

Sea fish

Turbot with black truffle

Desserts

Roasted figs with spices

Cooked meats

Venison pâté

Served cold or at room temperature.

Poultry

Duck manchon confit with sauteed potatoes

Sea fish

Sole in parchment

Game animals

Roast wild boar