All dishes:

Shellfish and Seafood

Langoustines with beurre blanc sauce

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

Warm starters

Morel mushroom puff pastry

Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.

Beef

Beef tenderloin en croûte

Poultry

Braised duck with turnips

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

Main meals

Galette with goat cheese

Galette : savory crepe.

Consommé and Soup

Oyster and langoustine soup

Cheeses

Carré de l’Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poultry

Duck breast with pears

Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Veal

Sauteed veal

Freshwater fish

Fried bleak

Sea fish

Grilled sea bass with fennel

Pork

Roast pork

Shellfish and Seafood

Clams

Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Cheeses

Fresh goat cheese with herbs

Cooked meats

Dry sausage

Offal and tripe

Sautéed calf’s liver

Shellfish and Seafood

Squid

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.