All dishes:

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Offal and tripe

Sautéed calf’s liver

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Bresse fattened chicken with fresh cream

Cheeses

Fried cheese curds

Canada. États-Unis.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Salads

Piedmontese salad

France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

Cheeses

Castelmagno

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.

Sheep and Goats

Roast lamb

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Appetizers

Smoked salmon canapé

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Freshwater fish

Rainbow trout with fennel

Offal and tripe

Veal sweetbread terrine

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Sea fish

Sardine fritters

Sheep and Goats

Spicy lamb 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.