All dishes:

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Desserts

Pear puff pastry

Beef

Beef tenderloin with black truffles en croûte

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Eggs

Cheese omelette

Cheeses

Fresh goat cheese with garlic and herbs

Desserts

Apricot and exotic fruits tart

Pork

Grilled pork with herbs

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Main meals

Fish gratin

Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Sea fish

Grilled sardines

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Veal

Veal shank Italian style

Shellfish and Seafood

Marinated bay scallops

Desserts

Apricot gratin

Cold starters

Fish rillettes

Sea fish

Grilled sea bream