All dishes:

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cold starters

Raw vegetables

Do not serve fine wine.

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Poultry

Guinea fowl with black truffle

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Warm starters

goat cheese and honey puff pastry

Sea fish

Grilled sea bass and potatoes with black truffle

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Poultry

Roasted duckling with green olives

Duckling : young duck.

Main meals

Duck pastilla with black olives

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Freshwater fish

Trout in parchment

Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

Freshwater fish

Poached trout in white wine

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Fruits

Lemon

Main meals

Fish and chips

Breaded fish with fries.

Sheep and Goats

Lamb with potatoes and pearl onions

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Shellfish and Seafood

Bay scallops with butter

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Pizza, Quiche, Tart and Pie

Morel mushroom pie with cream