All dishes:

Veal

Veal escalope with cream sauce and mushrooms

Poultry

Duck manchon confit with porcini mushrooms

Sea fish

Grilled sea bass with fennel

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Shellfish and Seafood

Scallops a la plancha with Espelette pepper

Warm starters

Sautéed duck foie gras escalope with white grapes

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Triple chocolate cake

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Main meals

Lamb-stuffed tomatoes

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Peking duck with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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.

Cheeses

Sheep’s milk cheese with quince jelly

Pork

Roast pork filet mignon

Desserts

Peach clafoutis

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Cooked meats

Catalan cold cuts

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Strawberry mousse with coriander

Shellfish and Seafood

Roasted oysters

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.