All dishes:

Ice cream and sorbets

Apricot ice cream

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

Poultry

Duck foie gras

Served cold.

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Others

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Poultry

Duck foie gras with figs

Served cold, warm or hot.

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Cheeses

Fried cheese curds

Canada. États-Unis.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Cold starters

Cauliflower mousse with fennel and liquorice cream

Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Cold starters

Lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.