All dishes:

Shellfish and Seafood

Baked oysters

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Desserts

Chocolate soufflé

Served hot.

Desserts

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Offal and tripe

Veal sweetbreads with mustard

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Beef

Beef skewers

Shellfish and Seafood

Bay scallops with melted butter and parsley

Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Sea fish

Sautéed sea bass

Desserts

Walnut tart with honey caramel sauce

Salads

Avocado and salmon salad

Shellfish and Seafood

Spicy grilled shrimp

Desserts

Chocolate Fritters topped with caramel

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Desserts

Chocolate and morello cherry tart

Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Salads

White bean salad

Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Poultry

Spit-roasted squab with black truffle juice

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