All dishes:

Salads

Green asparagus and shrimp salad

Sheep and Goats

Leg of lamb en croûte

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Pizza, Quiche, Tart and Pie

Roquefort cheese pie

Salads

Lobster salad

Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Poultry

Guinea fowl with black truffle

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Cheeses

Humboldt Fog

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Cooked meats

Jambon d’Auvergne

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Lamb chops on the barbecue

Pork

Pork fricassee

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

Shellfish and Seafood

Clams with white wine, garlic and lemon

Cooked meats

Jambon noir de Bigorre

Desserts

Roasted pineapple in butter

Main meals

Seafood platter

Desserts

Apricot and almond ramekin

Desserts

Caramelized pear and Roquefort cheese

Shellfish and Seafood

Langoustine carpaccio

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

Sea fish

Roasted sea bass with fennel and star anise

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.