All dishes:

Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Appetizers

Camembert fritters

Poultry

Duck foie gras au naturel

Served cold.

Poultry

Roasted duck with chanterelles

Desserts

Pear poached in Sauternes with chocolate cream

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Shellfish and Seafood

Provençal scallops

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

Beef

Frikandel

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Desserts

Blackberry meringue tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Game birds

Roast wood pigeon with black truffle juice

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

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Shellfish and Seafood

Clams au gratin

Sea fish

Red mullet fillets with olive oil

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Offal and tripe

Sautéed calf’s liver