All dishes:

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Poultry

Coq au vin blanc

France. Grand Est. Alsace.

Cooked meats

Lark pâté

Served cold or at room temperature.

Rabbit

Young rabbit with thyme

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Pork

Grilled pork with thyme

Sea fish

Grilled sea bass with fennel and star anise

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Eggs

Chanterelle omelette

Condiments

Raw garlic

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Cooked meats

Dry sausage with black pepper

Desserts

Croustillons

Deep-fried balls with sugar.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Desserts

Pear and angelica tart

Warm starters

goat cheese and honey puff pastry

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.