All dishes:

Poultry

Bresse fattened chicken with fresh cream

Veal

Tête de veau with ravigote sauce

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).

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

Shellfish and Seafood

Citrus scallops skewers

Poultry

Sautéed duck foie gras with porcini mushrooms

Served hot.

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Desserts

Strawberry and rhubard tart

Fruits

Apricot

Game animals

Doe roast

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

Sea fish

Monkfish loin with lemon and bacon

Freshwater fish

Gratinated pike quenelles

Pork

Black pudding with mashed potatoes

Sea fish

Monkfish tartar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cold starters

Melon with Macvin du Jura

Sea fish

Salmon soufflé

Served hot.

Sheep and Goats

Mutton daube

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

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.