All dishes:

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Poultry

Poultry with mushrooms

Sheep and Goats

Spiced confit lamb

Poultry

Roast duck breast with blackcurrant berries

Poultry

Roasted Bresse capon

Cooked meats

Salami with green olives

Desserts

Dark chocolate fondant cake

Dark chocolate : with more than 70% cocoa.

Veal

Sautéed veal chop with horn of plenty

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Shellfish and Seafood

Scallops with black truffle

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Boudin of bay scallops

Sea fish

Grilled sea bass fillets

Sheep and Goats

Roasted shoulder of lamb with tomato

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cold starters

Shrimp boat tartlet

Beef

Roast beef with shallots

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Desserts

Chocolate and candied chestnuts sponge cake

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Poultry

Roast Bresse chicken

Warm starters

Seafood puff pastry

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Poultry

Pigeon casserole pigeon with chestnut