All dishes:

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Shellfish and Seafood

Sautéed scallops with olive oil

Poultry

Duck a l’orange

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

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Sea fish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Shellfish and Seafood

Grilled prawns

Pizza, Quiche, Tart and Pie

Crab tart

Desserts

Chocolate praline mousse

Shellfish and Seafood

Stuffed squid with rice

Sheep and Goats

Confit shoulder of lamb with spices

Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Flambé woodcock with Armagnac

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

Fruits

Raspberry