All dishes:

Poultry

Bresse fattened chicken en demi deuil

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

Desserts

Pecan pie

Dish usually served with whipped cream.

Desserts

Roasted pineapple

Pizza, Quiche, Tart and Pie

Salmon pie

Shellfish and Seafood

Sautéed prawns

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Desserts

Chocolate meringue tart

Sea fish

Grilled brill

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Sheep and Goats

Confit shoulder of lamb

Freshwater fish

Smoked eel with citrus

Offal and tripe

Roasted veal sweetbreads with mushrooms

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.

Poultry

Duck foie gras with sesame toasted bread

Served cold.

Eggs

Stuffed eggs with tuna

Poultry

Squab with duck foie gras and black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Sheep and Goats

Lamb chops on the barbecue

Sea fish

Sea bass with caviar

Beef

Bordeaux style entrecote with porcini mushrooms

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

Sheep and Goats

Lamb chops and grilled eggplant

Main meals

Hake rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.