All dishes:

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Main meals

Smoked salmon bagel

Game animals

Roasted doe fillet

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Desserts

Coffee crème brûlée

Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

Desserts

Caramel yule log

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Sheep and Goats

Roasted lamb chops

Freshwater fish

Fried gudgeons

Desserts

Fig meringue tart

Sheep and Goats

Grilled lamb fillet

Desserts

Pear crêpe aumoniere with caramel

Poultry

Roast guinea fowl with golden raisins

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.