All dishes:

Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.

Desserts

Mocha yule log

Salads

Tabbouleh

Desserts

Pear and almond meringue tart

Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

Desserts

Red fruit platter

Game animals

Marinated venison in red wine

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Sea fish

Grilled sea bass with fennel and star anise

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Desserts

Chocolate and raspberry tart

Cold starters

Shrimp boat tartlet

Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cold starters

Shrimp-stuffed avocado

Desserts

Rum baba with vanilla custard

Veal

Veal filet mignon with mushrooms

Shellfish and Seafood

Grilled lobster over vine shoots

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Rabbit

Sauteed rabbit with green olives

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Faisselle with smoked salmon

Cottage cheese with smoked salmon.