All dishes:

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.

Cold starters

Langoustine cocktail

Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Cheese soufflé

Served hot.

Desserts

Rice pudding with dried fruit

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Poultry

Coq au riesling

Sea fish

Salmon tartare with sesame oil

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

Salads

Rice and shrimp salad

Beef

Grilled steak

Sea fish

Marinated anchovies

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

Poultry

Salmi of duckling

Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.

Shellfish and Seafood

Scallop gratin

Cold starters

Rillettes of mackerel

Appetizers

Prawn ring

Ring : arranged in a circle.

Shellfish and Seafood

Bay scallops with black truffle

Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Shellfish and Seafood

Clam fricassee

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

Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.