All dishes:

Veal

Veal filet mignon with chanterelles

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Desserts

Pecorino and pear tart

Poultry

Crème brûlée with duck foie gras

Rabbit

Wild rabbit stew

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Squid and leek fondue

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Sea fish

Sea bream in parchment with fennel

Desserts

Caramelized apricots with a hint of rosemary

Poultry

Chicken supreme with mushrooms

Poultry supreme : all the white meat from the breast and wings of poultry.

Pork

Grilled pig trotter

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Petit four

Sea fish

Roasted sea bass with fennel

Poultry

Roasted duckling with cherries

Duckling : young duck.

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Pork

Knuckle of pork with sauerkraut

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Desserts

Almond pistachio baklava

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.