All dishes:

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Sea fish

Sole fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

scallops with lime

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Desserts

Red fruit gratin

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Cod 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).

Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Desserts

Caramelized orange

Pizza, Quiche, Tart and Pie

Button mushroom tart

Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Game birds

Wood pigeon salmis

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

Poultry

Pigeon à la rouennaise

Condiments

Thyme

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Pigeon with lingonberries

Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Appetizers

Maroilles fritters

Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Salads

Chicken liver salad with balsamic vinegar

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.