All dishes:

Poultry

Warm duck foie gras

Served hot.

Salads

Goat cheese salad

Shellfish and Seafood

Baked oysters with curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Sea bream tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Game birds

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Others

Smoked meat

Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Appetizers

Salmon caviar toast

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Game birds

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.

Salads

Tomato and Mozzarella salad

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Poultry

Guinea fowl with saffron

Game animals

Steak of doe with porcini mushrooms

Salads

Crab and grapefruit salad

Desserts

Chocolate dessert

Desserts

Mirabelle plum and almond meringue tart

Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.