All dishes:

Desserts

Apple upside-down cake

Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Poultry

Roast chicken with rosemary

Shellfish and Seafood

Grilled lobster

Desserts

Yoghurt cake

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Skate with butter and capers

Main meals

Fish curry

Warm starters

Bay scallop puff pastry

Desserts

Blackberry meringue tart

Sea fish

Smoked haddock

Rabbit

Rabbit with herbs

Desserts

Bitter chocolate tart with vanilla ice cream

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Sea fish

Grilled sea bass and potatoes with black truffle

Desserts

Crème brûlée with caramelized apple

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Sauces

Cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Pork

Grilled pork with thyme