All dishes:

Eggs

Poached eggs with black truffle

Pork

Pork cushion with prunes

Poultry

Roasted spring chicken

Others

Almas caviar

Caviar from Iran.

Desserts

Pear and almond tart

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Game animals

Hare with lentils

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Sheep and Goats

Confit shoulder of lamb with spices

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Offal and tripe

Veal kidney with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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.

Desserts

Yule log

Appetizers

Fish tartare with lemon and herbs bites

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Pork

Braised knuckle of pork

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

Pork

Pork crépinettes

Minced pork wrapped in caul fat.