All dishes:

Shellfish and Seafood

Scallops with leek fondue

Desserts

Almond and grapefruit tart

Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

Others

Lamb and beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Spinach

Shellfish and Seafood

Roasted lobster medallion

Salads

Scallop salad

Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Pizza, Quiche, Tart and Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Others

Lamb and chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Sea fish

Salmon tartare with herb vinaigrette

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

Appetizers

Anchovies and green olives

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Shellfish and Seafood

Sautéed bay scallops with spinach

Pork

Black pudding with mashed potatoes

Shellfish and Seafood

Spiny lobster stew

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.