All dishes:

Pork

Moo shu pork

Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.

Poultry

Cold fried chicken with mayonnaise

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

Pizza, Quiche, Tart and Pie

Leek pie

Desserts

Almond and grapefruit tart

Desserts

Spiced pear tart

Appetizers

Crescent dogs

Sausage filled with cheese, wrapped in puff pastry.

Game animals

Sauteed young wild boar

Pork

Pork filet mignon with apples

Eggs

Soufflé omelette with Roquefort cheese

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Desserts

Iced nougat with mango coulis

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Eggs

Morel omelette

Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Sea fish

Roasted monkfish with bacon

Poultry

Roast chicken with sweet spices

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.

Sea fish

Grilled salmon with herbs

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

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.