All dishes:

Main meals

Lamb-stuffed tomatoes

Poultry

Chicken with morels

Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

Cold starters

Asparagus mille-feuille

Veal

Sauteed veal with mushrooms

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Goose confit

Served hot.

Beef

Rump steak with pepper

Sheep and Goats

Lamb with gingerbread

Sea fish

Grilled sea bream with citrus

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Cheeses

Roasted Camembert

Sea fish

Grilled tuna with herbs

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Desserts

Walnut meringue tart with honey caramel sauce

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

Sheep and Goats

Spicy lamb 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.

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Orange sponge cake