All dishes:

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Salads

Langoustines salad with beurre blanc sauce

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

Poultry

Duck in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Red berry soup

Poultry

Duck a l’orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Cheeses

Aged cheese

Shellfish and Seafood

Seafood gratin

Cold starters

Duck liver mousse

Appetizers

Socca

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Freshwater fish

Grilled pike-perch

Desserts

Hazelnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Poultry

Fresh goose foie gras

Cheeses

Twig farm goat tomme

United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cooked meats

Duck terrine with orange

Served cold or at room temperature.