All dishes:

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Desserts

Molten chocolate cake and pistachio cream

Veal

Roasted rack of veal with tarragon

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

Salads

Smoked trout salad

Sauces

Bordelaise sauce

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

Shellfish and Seafood

Scallop tartare with citrus

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

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Marinated salmon with dill

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Consommé and Soup

Fish soup

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Desserts

Strawberry and rhubard meringue tart

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cheeses

Amablu

United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.

Sea fish

Monkfish tartar

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

Sheep and Goats

Braised lamb shank

Desserts

Blueberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.

Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Molten caramel cake

Shellfish and Seafood

Langoustine tartare with lime

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

Poultry

Roast duck breast with blackcurrant berries