All dishes:

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Sheep and Goats

Roast Pyrenees lamb

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Sheep and Goats

Roasted rack of lamb with garlic

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Game animals

Doe fillet with figs

Rabbit

Young rabbit with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Vanilla crème brûlée

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Desserts

Pineapple miror glaze cake

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

Desserts

Stuffed crepe

Cooked meats

Jambon d’Auvergne

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Marinated salmon with herbs

Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

Appetizers

Zucchini fritters

Desserts

Pear tarte Tatin

Sea fish

Salmon with beurre blanc sauce

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

Main meals

Scallop curry

Desserts

Apple and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.