All dishes:

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Others

Caviar

Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Warm starters

Ravioles with snails

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

Freshwater fish

Smoked sturgeon

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cold starters

Ham on the bone cake

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Grand Marnier soufflé

Served hot.

Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Rabbit

Braised rabbit

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

Desserts

White chocolate mousse

Poultry

Roasted capon with figs

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Shellfish and Seafood

Citrus bay scallop skewers

Offal and tripe

Sautéed calf’s liver

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.