All dishes:

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Pizza, Quiche, Tart and Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

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.

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Desserts

Cookie

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Shellfish and Seafood

Squid skewers and leek fondue

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Desserts

Quince meringue tart

Poultry

Goose foie gras in brioche

Served hot.

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Cold starters

Red mullet paté

Served cold.

Sheep and Goats

Provençal lamb skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Bordeaux style lamb

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

Poultry

Spit-roasted guinea fowl

Condiments

Mint

Poultry

Roasted duckling à la goutte de sang

Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.