All dishes:

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Desserts

Fig meringue cake

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Poultry

Roasted duck with red pepper

Shellfish and Seafood

Poached scallops

Sea fish

Adour smoked salmon

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Sea fish

Sautéed sea bass fillets

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Desserts

Chocolate soufflé with vanilla custard

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

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.