All dishes:

Poultry

Souvarov-style pigeon wings

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Ice cream and sorbets

Apricot ice cream

Salads

White bean salad

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Desserts

Praline Napoléon cake

Russia.
Variety of praline mille-feuille.

Desserts

Chocolate and orange marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Beef

Braised beef

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Grilled pork

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Desserts

Chocolate and orange dessert

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Desserts

Molten chocolate cake and caramel ice cream

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Poultry

Pan-fried goose foie gras with spices

Served hot.

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Shellfish and Seafood

Langoustines a la nage

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

Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Ice cream and sorbets

Candied fennel and vanilla ice cream