All dishes:

Desserts

Milk chocolate with hazelnuts and caramel

Shellfish and Seafood

Mussels steamed with cider and bacon

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Shellfish and Seafood

Spicy grilled shrimp

Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

Desserts

Pear tarte Tatin

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Appetizers

Parma ham bruschetta

Desserts

Mirabelle plum tart

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

Poultry

Duck leg salmis

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

Shellfish and Seafood

Bay scallops with black truffle

Desserts

Caramelized pear and Roquefort cheese

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sheep and Goats

Mutton with sauce

Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

Desserts

Apricot tarte Tatin

Eggs

Stuffed eggs with tuna

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Sea fish

Raw salmon with citrus

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.