All dishes:

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

Veal

Roasted veal chop and oven-baked potatoes

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sea fish

John Dory with beurre blanc sauce

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

Sheep and Goats

Confit shoulder of lamb

Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Sea fish

Sole bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Freshwater fish

Pike with beurre blanc sauce

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

Sea fish

Monkfish in parchment

Pizza, Quiche, Tart and Pie

Pigeon pie