All dishes:

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Desserts

Mirabelle plum compote

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

Pork

Knuckle of pork with lentils

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Pork

Ham with wine lees

France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.

Shellfish and Seafood

Crawfish gratin with lemongrass

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Beef

Grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Cottage cheese with salt and pepper

Salads

Lentil salad with smoked salmon

Ice cream and sorbets

Vanilla ice cream

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Cooked meats

Raw ham