All dishes:

Poultry

Duck with lingonberries

Cheeses

Winnimere

United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Veal

Grilled veal chop with porcini mushrooms

Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Main meals

Marmitako

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Shellfish and Seafood

Grilled prawns

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

Sheep and Goats

Roasted leg of lamb with rosemary

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

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

Main meals

Macaronade

France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.

Desserts

Apple and rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Game animals

Jugged hare

Cheeses

St. Malachi

United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cooked meats

Hare pâté

Served cold or at room temperature.

Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

Desserts

Apricot tarte Tatin