All dishes:

Beef

Braised beef cheek with mashed potato

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

Game animals

Venison stew with potatoes

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

Rabbit

Young rabbit with thyme

Desserts

Rhubarb compote

Ice cream and sorbets

Candied fennel and vanilla ice cream

Desserts

Plum and walnut cream meringue tart

Desserts

Redcurrant meringue tart

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Fruits

Apple

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

Shellfish and Seafood

Flat oysters

Salads

Shrimp and citrus salad

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Mushrooms, Vegetables, Pasta and Rice

Potato galette with black truffle

Cheeses

Goat Cheese

Desserts

Iced nougat

Sea fish

Sardines in oil with shallot

Desserts

Peach meringue cake

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).