All dishes:

Veal

Sauteed veal with mushrooms

Poultry

Roasted capon with black truffle and porcini mushrooms

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Pork

Pineapple pork

Shellfish and Seafood

Cooked sea urchin

Sea fish

Roasted sea bass with basil

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Main meals

Fish gratin

Desserts

Plum meringue tart

Sea fish

Sea bream tartare

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

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Cherry tart

Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Poultry

Roasted spring chicken with dauphine potatoes

Shellfish and Seafood

Langoustine and bay scallop skewers

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

Veal

Roasted rack of veal with cream and mushrooms

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.