All dishes:

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Poultry

Roasted duck with turnips

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Sea fish

Grilled sea bass fillets with shellfish

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Desserts

Molten caramel cake

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted spring chicken with dauphine potatoes

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

Desserts

Pineapple tarte Tatin

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Desserts

Chocolate Fritters topped with caramel

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Beef

Beef tenderloin with mushrooms

Poultry

Sautéed goose foie gras with spices

Served hot.