All dishes:

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Sea fish

Sardines in oil with shallot

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Pizza, Quiche, Tart and Pie

White asparagus tart

Poultry

Roast spring chicken

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Sheep and Goats

Grilled lamb chops with savory

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Sea fish

Smoked salmon with juniper berries

Cold starters

Duck liver mousse

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Poultry

Roasted squab with fresh figs

Sea fish

Poached smoked haddock in milk

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Passion fruit soufflé

Offal and tripe

Roast veal sweetbreads

Poultry

Chicken casserole

Cheeses

Castelmagno with honey and black truffle

Mushrooms, Vegetables, Pasta and Rice

Stuffed peppers

Prefer a pairing based on the stuffing.

Poultry

Chicken with zucchini

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Almond pie