All dishes:

Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

Desserts

Crema catalana with caramelized apple

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Desserts

Strawberry shortcake

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

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts

Caramelized pears 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.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Poultry

Bresse chicken with morels

Salads

Duck foie gras salad

Desserts

Strawberries with cream

Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Shellfish and Seafood

Warm oysters with leek fondue

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Poultry

Roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Apricot financier

Desserts

Iced chocolate nougat