All dishes:

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Poultry

Squab with duck foie gras in puff pastry

Desserts

Molten chocolate cake and orange peel

Game animals

Roast saddle of hare

Warm starters

Crottin de Chavignol puff pastry

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Pork

Pork trotter jelly

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Sheep and Goats

Lamb with thyme

Salads

Smoked duck breast salad

Pork

Saucisse de Morteau with lentils

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Shellfish and Seafood

Roasted lobster medallion

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Beef

Grilled beef with herbs

Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Eggs

Shirred eggs