All dishes:

Desserts

Petit four sec

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Warm starters

Quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Desserts

Amandine tart

Tart with almond cream.
Amandine : cover with almonds.

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Sea fish

Raw salmon with dill

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Consommé and Soup

Saffron mussel soup

Sea fish

Whole roasted turbot with black truffle juice

Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Sheep and Goats

Lamb with anchovies

Poultry

Bresse chicken with morels

Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

Rabbit

Braised rabbit

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

Salads

Grilled chicken salad

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Main meals

Shrimp curry with pineapple and coconut milk