All dishes:

Desserts

Chocolate crepe cake

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Desserts

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Salads

Duck gizzard salad with raspberry vinegar

Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Shellfish and Seafood

Winkles boiled in water

Sheep and Goats

Grilled lamb skewers

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Cooked meats

Baked ham

Fruits

Roasted chestnuts

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Desserts

Gingerbread

Warm starters

Snails puff pastry

Dish made with puff pastry.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Eggs

Shirred eggs

Mushrooms, Vegetables, Pasta and Rice

Clam risotto

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

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Pork

Stuffed pig’s trotter with black truffle