All dishes:

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Veal

Veal roast

Shellfish and Seafood

Crayfish gratin with white wine

Salads

Avocado with shrimp and grapefruit salad

Sea fish

Braised monkfish with curry sauce

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

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

Desserts

Spiced pear upside-down cake

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Appetizers

Seafood bites

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagna

Poultry

Roast fattened chicken

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Game animals

Saddle of hare with fresh cream

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with grey shrimp mixed with mayonnaise.