All dishes:

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Veal

Veal chop with porcini mushrooms and polenta

Sheep and Goats

Grilled lamb chops with thyme

Sea fish

Marinated red sea bream

Appetizers

Savory petits fours

Poultry

Squab with chanterelle

Desserts

Crema catalana with caramelized apple

Desserts

Roasted almond and fig tart

Desserts

Carrot cake

Mushrooms, Vegetables, Pasta and Rice

Cream of green asparagus soup with morel mushrooms

Sea fish

Smoked salmon marinade

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

Desserts

Passion fruit mousse with gingerbread

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Sheep and Goats

Roasted lamb fillet

Beef

Grilled flank steak and french fries

Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Desserts

Milk chocolate

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.