All dishes:

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Sea fish

Grilled sea bass with fennel

Pork

Grilled pork with thyme

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Salads

Potato salad

Desserts

Blackcurrant miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sea fish

Sardine fritters

Fruits

Pear

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Cheeses

Lamb chopper

United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.

Cheeses

Gnocchi gratin with gorgonzola dolce

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cold starters

Olive plum cake

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Eggs

Scrambled eggs with caviar

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Sauces

Anchovy toast

Pork

Sautéed pork sausage

Desserts

Strawberry soup and vanilla ice cream

Pork

Pork crépinettes

Minced pork wrapped in caul fat.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.