All dishes:

Mushrooms, Vegetables, Pasta and Rice

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

Cold starters

Raw vegetables

Do not serve fine wine.

Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Fiscalini bandaged Cheddar

United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.

Desserts

Red wine poached pear

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Desserts

Strawberry zabaione

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

Sheep and Goats

Roasted rack of lamb with thyme

Poultry

Duck breast with morello cherry

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.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Shellfish and Seafood

Mussel gratin

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Pizza, Quiche, Tart and Pie

Wild mushrooms tart

Salads

Tuna and tomato salad with onion

Condiments

Sesame

Desserts

Raspberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.