All dishes:

Appetizers

Shrimp and lemon juice

Game birds

Roast quail

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Game birds

Roast wood pigeon

Desserts

Mango upside-down cake with caramel

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Chocolate meringue tart

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Sea fish

Grilled sea bass with anise and lemon

Appetizers

Scallops fritters

Cooked meats

Mountain ham

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Game birds

Quail with figs in parchment

Sheep and Goats

Roast Pyrenees lamb

Consommé and Soup

Beef meatball soup

Pizza, Quiche, Tart and Pie

Button mushroom tart