All dishes:

Main meals

Polish meat pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams, or fruit.

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Poultry

Braised duck with mushrooms

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

Poultry

Chicken with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Shellfish and Seafood

Langoustines with Nantua sauce

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

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

Cooked meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Desserts

Candied citrus fruits

Pizza, Quiche, Tart and Pie

Tomato tart

Desserts

Strawberry yogurt ice cream

Sea fish

Grilled sea bream a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Main meals

Fish gratin

Poultry

Glazed fattened chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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.

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Warm starters

Smoked salmon puff pastry

Desserts

Vanilla charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.