All dishes:

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Desserts

Red wine fruit soup

Cold starters

Pot-au-feu terrine

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Sea fish

John Dory with zucchini in parchment

Shellfish and Seafood

Langoustine with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Desserts

Roasted pineapple in butter

Pizza, Quiche, Tart and Pie

Anchovy pizza

Shellfish and Seafood

Marennes Oléron oysters

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Desserts

Fig tart

Poultry

Grilled poultry

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc