All dishes:

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Offal and tripe

Tripe

Cooked meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Pork

Grilled chipolatas

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Sea fish

Salmon tartare with herbs

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

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

Cold starters

Crab mayonnaise salad

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

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Poultry

Roasted squab with broad beans

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

Poultry

Grilled duck foie gras with chanterelles

Served hot.

Cheeses

Brie de Meaux stuffed with pistachios

Game animals

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Tuna tartare

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