All dishes:

Pork

Roast piglet

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Poultry

Roasted capon with black truffle and porcini mushrooms

Pizza, Quiche, Tart and Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.

Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Salads

Endive salad with walnuts and roquefort cheese

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Sea fish

Grilled sea bass fillets with almonds

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Poultry

Roasted capon

Shellfish and Seafood

Sautéed langoustine with chanterelle

Poultry

Young guinea fowl with Armagnac

Cooked meats

Smoked ham

Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

Sea fish

Sole fillets with chanterelles

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Game animals

Saddle of hare cooked on the spit

Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Sea fish

Pavé of salmon with roasted fennel

Condiments

Olive oil