All dishes:

Beef

Roasted beef tenderloin with black truffle sauce

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

Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Desserts

Apricot ramekin

Main meals

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

Desserts

Walnut pie

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Desserts

Chocolate and hazelnut meringue tart

Sea fish

Salmon tartare with fresh cream and chives

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

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Iced nougat with raspberry coulis

Sheep and Goats

Grilled lamb chops with savory

Sea fish

Breaded fish

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Desserts

Four quarters apple cake

Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza made with mussels and squid.

Desserts

Damson tart