All dishes:

Poultry

Roasted squab with broad beans

Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Sheep and Goats

Roast lamb with apricot

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Desserts

Pineapple gratin with honey

Sheep and Goats

Lamb chops with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Freshwater fish

Lyon style pike quenelles

Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Shellfish and Seafood

Boiled shrimp

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Game animals

Jugged hare

Sea fish

Sea bass with lemongrass

Desserts

Yoghurt cake

Desserts

Fig crêpe aumoniere

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.