All dishes:

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Desserts

Passion fruit mousse with gingerbread

Shellfish and Seafood

Oysters a l’américaine

Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.

Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Appetizers

Duck foie gras canapé

Cooked meats

Jambon noir de Bigorre

Desserts

Praline succès cake

Macaron filled with praline cream.

Warm starters

Snails puff pastry

Dish made with puff pastry.

Sea fish

Red mullet with eggplant caviar

Poultry

Galette with ham and cheese

Galette : savory crepe.

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Flat oysters

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Pork

Pork roast in milk

Warm starters

Pineapple and goat cheese in parchment

Salads

Romaine lettuce with garlic croutons

Sea fish

Grilled red mullet with herbs

Appetizers

Pickled olives

Cold starters

Guinea-fowl pâté

Served cold.

Shellfish and Seafood

Sautéed shrimp

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Desserts

Peach shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.