All dishes:

Appetizers

Black olives in brine

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Poultry

Casseroled guinea fowl

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sea fish

Lutefisk

Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

Sheep and Goats

Lamb with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and tuna

Cooked meats

Cold cuts

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Salads

Smoked salmon salad

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Offal and tripe

Veal sweetbreads with prunes

Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Pork

Braised pork chop

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

Desserts

Grape tart

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Desserts

Caramelized apple tart