All dishes:

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Desserts

Douillon à la poire

France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Warm starters

Scallops puff pastry

Sea fish

Shad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Desserts

Fruit dessert

Desserts

Chocolate ganache

A blend of fresh cream and chocolate.

Condiments

Sweet curry

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Sea fish

Brill in parchment

Desserts

Raspberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sheep and Goats

Spit-roasted shoulder of lamb

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Desserts

Chocolate cream puffs

Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Main meals

Dish made with Comté cheese

Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

Game animals

Saddle of hare a la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.