All dishes:

Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Others

Caviar

Desserts

Caramelized pear and Roquefort cheese

Cold starters

Porcini carpaccio

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

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Cheeses

Rush Creek Reserve

United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.

Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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.

Cheeses

San Andreas

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Shellfish and Seafood

Prawns flambéed with Cognac

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Condiments

Sweet curry

Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Raspberry and morello cherry tart with meringue

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Sea fish

Roast red mullet

Shellfish and Seafood

Roasted lobster with sweet spices

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.

Desserts

Caramel and chocolate yule log

Desserts

Dark chocolate

Dark chocolate : with more than 70% cocoa.

Cheeses

Smažený hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.

Mushrooms, Vegetables, Pasta and Rice

Artichoke hearts

Pairing possible if little or no vinegar.