All dishes:

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Shellfish and Seafood

Crayfish gratin with white wine

Desserts

Lemon soufflé

Served hot.

Pork

Pineapple pork roast

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Sautéed scallops with spinach

Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Appetizers

Green olives in brine

Sea fish

John Dory with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Others

Hamburger

Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

Others

Caviar and crab meat

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Beef

Bordeaux style rump steak

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

Fruits

Apricot

Shellfish and Seafood

Squid stewed in their ink with rice

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.