All dishes:

Poultry

Turkey blanquette with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Tellines mariniere with herbs

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Veal

Veal tenderloin with chanterelle

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Ground beef or pork hash.

Sauces

Poulette sauce

Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.

Shellfish and Seafood

Langoustine carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Shellfish and Seafood

Sautéed langoustine with lemon butter

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Beef

Steak tartar

Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

Sea fish

Sea bream tartar with citrus

Sauces

Newburg sauce

Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Eggs

Chanterelle omelette

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Game birds

Skylark skewers

Desserts

Mango tarte Tatin with caramel

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Cheeses

Cabécou de Livernon

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Desserts

White chocolate and mandarin bavarian cream

Shellfish and Seafood

Stuffed mussels

Pair according to the stuffing.

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.