All dishes:

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Sea fish

Sea bass with fennel

Poultry

Spit-roasted guinea fowl

Appetizers

Goat cheese bites

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Poultry

Duckling with turnips

Duckling : young duck.

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Game birds

Roast quail with black truffle juice

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

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Main meals

Fish and chips

Breaded fish with fries.

Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

Desserts

Chocolate and chestnuts mousse

Main meals

Provençal wild boar daube

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

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Sea fish

Sea bass with horn of plenty in parchment

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

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

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.