All dishes:

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.

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Desserts

Strawberry panna cotta

Veal

Veal escalope with cream sauce and porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Warm starters

Sautéed duck foie gras escalope with cinnamon

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Orval

Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Sea fish

Honey glazed salmon with lemon

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.

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Desserts

Rice pudding with dried fruit

Desserts

Apple clafoutis

Desserts

Coffee crème brûlée

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Pork

Pork crépinettes

Minced pork wrapped in caul fat.

Desserts

Red berry dessert

Freshwater fish

Fried roach

Pork

Knuckle of pork with sauerkraut

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon