All dishes:

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

Sheep and Goats

Roast lamb with herbs

Desserts

Exotic fruit meringue tart

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Sauces

Onion compote

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Main meals

Poutreille

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

Desserts

Strawberry salad

Offal and tripe

Veal sweetbreads with black truffle

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Mushrooms, Vegetables, Pasta and Rice

Stuffed peppers

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Redcurrant vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Game birds

Quail with figs in parchment

Cold starters

Duck liver mousse