All dishes:

Beef

Flank steak with shallot

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Roasted peaches with almonds

Desserts

White chocolate and citrus fruit mousse

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Shellfish and Seafood

Langoustine flambéed with cognac

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Beef

Grilled beef over vine shoots

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Beef

Pastel de papa

Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Sea fish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Desserts

Chocolate yule log with pistachio cream

Salads

Crayfish salad with vinaigrette

Shellfish and Seafood

Fried squid rings

Cheeses

Le Gruyère bio classique

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.

Desserts

Praline bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.