All dishes:

Beef

Flap steak with shallots

Consommé and Soup

Cantal cheese gratin soup

Poultry

Stuffed pigeon with duck foie gras and black truffle

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Eggs

Shirred eggs

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sauces

Orange sauce

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

Desserts

Walnut tart with honey caramel sauce

Cheeses

Castelmagno with honey and black truffle

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Shellfish and Seafood

Scallops with a citrus butter

Condiments

Cooked garlic

Desserts

Crema catalana with cinnamon

Mushrooms, Vegetables, Pasta and Rice

Tomato

Main meals

Monkfish curry

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Consommé and Soup

Ajoblanco

Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.

Desserts

Apple crêpe

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Warm starters

Goat cheese puff pastry

Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Beef

Sautéed hanger steak