All dishes:

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Duck gizzard salad

Poultry

Roasted duckling with cherries

Duckling : young duck.

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Poultry

Roasted duck with black olives

Main meals

Lamb-stuffed tomatoes

Salads

Goat cheese and smoked salmon salad

Shellfish and Seafood

Grilled prawns with saffron cream

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Desserts

Rhubarb meringue tart

Poultry

Poultry with mushrooms

Cold starters

Pepper and goat cheese terrine

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

Veal

Veal shank with vegetables

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Sheep and Goats

Grilled lamb chops with herbs

Poultry

Roasted duck with porcini mushrooms

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Sea fish

Sea bream with saffron

Sea fish

Roast sea bass

Desserts

Almond and grapefruit tart

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.