All dishes:

Cold starters

Duck foie gras mille-feuille

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Sea fish

Herring roe

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Salads

Mesclun with goat cheese

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Desserts

Strawberry tiramisu

Desserts

Red fruits in aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Beef

Sautéed hanger steak

Game animals

Venison fillet with lingonberries

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Desserts

Roasted peaches in muscat dessert wine

Desserts

Chestnut cream crêpe

Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Shellfish and Seafood

Moules marinière served cold

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Pink praline tart

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Salads

Bay scallop salad with vinegar

Cooked meats

Poultry pâté

Served cold or at room temperature.

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Main meals

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.