All dishes:

Beef

Beef braised in red wine

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Cheeses

Smažený hermelín

Czech Republic.
Breaded cheese.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons

Poultry

Duck foie gras served warm

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.

Pizza, Quiche, Tart and Pie

Flamiche

France. Picardy.
Puff pastry tart with leeks and cream.

Offal and tripe

Veal sweetbreads with morels

Cold starters

Pan fried goose foie gras with figs

Sheep and Goats

Lamb with herbs

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...

Cheeses

Comte with nuts

Shellfish and Seafood

Stuffed mussels

Pair according to the stuffing.

Sea fish

Roast John Dory

Beef

Beef cheek in red wine

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.

Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

Sheep and Goats

Shoulder of lamb with broad beans

Desserts

Caramelized apricots tart

Appetizers

Accras cod

Slightly spicy cod fritters.
Serve warm or at apéritif as input.

Sea fish

Grilled slab of salmon

Desserts

Quince crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Shellfish and Seafood

Seared scallops with olive oil

Beef

Bordeaux style beef tenderloin

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

Desserts

Dried fruit dessert