All dishes:

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Desserts

Chocolate tart

Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

Poultry

Duck stew

Pork

Grilled pork chop

Shellfish and Seafood

Grilled crab

Game birds

Partridge with cabbage

Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Desserts

Chocolate, walnut and grape meringue tart

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Duck Montmorency

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

Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

Sheep and Goats

Roasted kid goat with herbs

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.