All dishes:

Sea fish

Sea bass and smoked salmon tartare

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

Shellfish and Seafood

Crayfish gratin with tarragon

Desserts

Frozen strawberry soufflé

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Chicken supreme with goat cheese

Poultry supreme : all the white meat from the breast and wings of poultry.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Cold starters

Avocado tartare with crab

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

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

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

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

Pork

Pork filet mignon with duck foie gras

Salads

Green salad

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

Shellfish and Seafood

Roasted lobster

Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Salads

Endive salad with walnuts and apples

Pork

Pork confit

Served hot or cold.

Shellfish and Seafood

Scallops with lemon zest

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.