All dishes:

Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.

Sea fish

Salmon roe

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Appetizers

Goat cheese bites

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Desserts

Cherry meringue cake

Poultry

Roast young guinea fowl

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Desserts

Fruitcake

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Poultry

Braised squab

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

Appetizers

Zucchini flower fritters

Desserts

Thin apple tart

Thin tart : on puff pastry.

Sea fish

Grilled tuna

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Pizza, Quiche, Tart and Pie

Seafood tart