All dishes:

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Salads

Cervelat salad

France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Sheep and Goats

Lamb with porcini mushrooms

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.

Beef

Beef tenderloin with duck foie gras and bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Pork

Roasted pork spare ribs

Pizza, Quiche, Tart and Pie

Porcini mushrooms and duck gizzards tart

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Salads

Endive salad with walnuts and roquefort cheese

Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Mushrooms, Vegetables, Pasta and Rice

Artichoke hearts

Pairing possible if little or no vinegar.

Desserts

Apricot flan

Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Beef

Grilled entrecote over vine shoots

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

Shellfish and Seafood

Seafood in cream sauce

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Desserts

Rhubarb and fennel confit tart

Main meals

Comté fondue