All dishes:

Freshwater fish

Sautéed rainbow trout

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.

Sea fish

Haddock tartare

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

Main meals

Chicken pastilla

Sea fish

Braised monkfish with curry sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Curry sauce : velouté curry and cream.

Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Poultry

Roast duck breast with cherry

Fruits

Roasted chestnuts

Poultry

Chicken with olives

Poultry

Squab with morels

Desserts

Chocolate praline hazelnut mousse

Pork

Roasted knuckle of pork

Salads

Marinated salmon salad

Main meals

Schiffala

France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.

Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

Rabbit

Rabbit with mushrooms

Offal and tripe

Sautéed calf’s liver

Game animals

Wild boar roast

Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.