All dishes:

Cold starters

Salmon mousse

Main meals

Chicken tajine with lemon

Appetizers

Zucchini flower fritters

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Poultry

Pigeon casserole pigeon with chestnut

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

Shellfish and Seafood

Squid stewed in their ink with pasta

Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Walnut and honey meringue tart

Cold starters

Shrimp boat tartlet

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Salads

Tabbouleh

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Others

Sautéed frog legs with garlic and basil

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Cheeses

Langres with peach and pear

Warm starters

Comté cheese soufflé

Served hot.

Desserts

Pear poached in Sauternes with chocolate cream

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Veal

Roasted veal shank

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.