All dishes:

Shellfish and Seafood

Lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Pork

Pork filet mignon with black pepper

Sea fish

Fried smelt

Beef

Grilled beef over vine shoots

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Salads

Avocado and prawn salad

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Beef

Grilled beef tenderloin and bone marrow

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Veal

Sauteed veal with carrots

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Main meals

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Cooked meats

Jambon de Savoie

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Sea bass fillets and fennel

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Red berry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Game birds

Woodcock with porcini mushrooms

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Poultry

Duck breast over vine shoots

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.