All dishes:

Condiments

Thyme

Salads

Lobster and smoked salmon salad

Shellfish and Seafood

Squid stewed in their ink with rice

Poultry

Duck dodine

Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

Poultry

Duck breast over vine shoots

Appetizers

Smoked salmon bites

Condiments

Basil

Sea fish

Grilled red mullet fillets

Poultry

Duck foie gras with spices

Served cold.

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Pizza, Quiche, Tart and Pie

Vegetable tart

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Desserts

Milk chocolate

Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.

Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

Sea fish

Salmon soufflé

Served hot.

Desserts

Sponge cake

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Caramelized apple crêpe

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.