All dishes:

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Pork

Pork confit

Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

Shellfish and Seafood

Bay scallops with porcini mushrooms

Poultry

Pan-fried goose foie gras with spices

Served hot.

Salads

Romaine lettuce with garlic croutons

Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Desserts

Raspberry and morello cherry meringue cake

Desserts

Grape meringue tart

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Cheeses

Vacherin fribourgeois Rustic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.

Sheep and Goats

Grilled lamb with persillade sauce

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

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Bay scallops with melted butter and parsley

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Poultry

Guinea fowl with cabbage

Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Flat oysters