All dishes:

Pork

Stuffed pig’s trotter with duck foie gras

Desserts

Pear charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Chocolate almond brownies

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Chicken with eggplant

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Desserts

Chocolate cheesecake

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Freshwater fish

Smoked eel with citrus

Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Pear meringue cake

Sea fish

Sole bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Condiments

Rosemary

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Salads

Chicken liver salad

Cold starters

Melon

Sea fish

Salmon in parchment with beurre blanc sauce

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

Freshwater fish

Pike with beurre blanc sauce

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

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Beef

Braised beef cheek

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