All dishes:

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Consommé and Soup

Veal goulash

Desserts

Mango meringue cake

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Desserts

Pear and spices tarte Tatin

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Appetizers

Fresh goat cheese balls with pistachio

Poultry

Roasted duck with turnips

Others

Sautéed frog legs with garlic and basil

Desserts

Crema catalana with black truffle

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

Game animals

Haunch of venison with porcini mushrooms

Haunch : leg.

Sheep and Goats

Herb-Roasted Pyrenean Lamb

Offal and tripe

Veal sweetbreads with chanterelle