All dishes:

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.

Shellfish and Seafood

Seafood skewers

Desserts

Bitter chocolate coulant with cardamom ice cream and a coffee cream

Beef

Braised oxtails in red wine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Pork

Smoked pork shoulder

Sheep and Goats

Lamb fillet with potatoes

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Pork

Confit of marinated pork belly with sweet spices and olive oil

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Main meals

Fish and chips

Battered fish and deep-fried chips.

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.

Sea fish

Turbot in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Sea bass tartar with herbs

Poultry

Sauteed chicken

Veal

Rack of veal with chanterelle

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salade with dill and smoked salmon

Shellfish and Seafood

Lobster a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Cockles

Cheeses

Le Trou du Cru

Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Sheep and Goats

Spit roasted kid goat and persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Cold starters

Olive plum cake

Poultry

Stuffed capon

Pair according to the stuffing.

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.