All dishes:

Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

Sea fish

Sea bass fillets and fennel

Cheeses

Aged sheep cheese

Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Cheeses

Ashbrook

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.

Shellfish and Seafood

Sautéed scallops with citrus fruits

Sheep and Goats

Lamb in a gingerbread crust

Desserts

Crepes cake

Warm starters

Sautéed duck foie gras escalope with white grapes

Appetizers

Tapas

Canapés.

Desserts

Chocolate meringue cake topped with caramel

Poultry

Basque-style chicken

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Desserts

Chocolate and chestnuts mousse

Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.

Pizza, Quiche, Tart and Pie

Pheasant pie

Poultry

Roast guinea fowl with figs

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Desserts

Vanilla panna cotta

Poultry

Duckling with turnips

Duckling : young duck.

Appetizers

Olives stuffed with anchovies

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.