All dishes:

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Main meals

Pot roast

United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

Sea fish

Sardine toast

Shellfish and Seafood

Seafood soufflé

Served hot.

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Cold starters

Zucchini bread

Desserts

Milk chocolate with hazelnuts

Beef

Grilled beef

Appetizers

Goat cheese toast with honey and thyme

Rabbit

Jugged rabbit

Desserts

Red wine fruit soup

Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sauces

Beurre blanc sauce

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

Pizza, Quiche, Tart and Pie

Vegetables quiche

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

Veal

Veal escalope with cream sauce and porcini mushrooms

Poultry

Duck breast with prunes

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

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).

Pork

Pineapple pork roast

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.