All dishes:

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Desserts

Caramelized apple tart with vanilla ice cream

Freshwater fish

Pike with parsley

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

Pizza, Quiche, Tart and Pie

Leek pie

Main meals

Zucchini moussaka

Desserts

Red berry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Praline, chocolate and cinnamon tart

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Desserts

Praluline

Main meals

Cod 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.

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Offal and tripe

Tripe

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.