All dishes:

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Desserts

Yule log

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Fish quenelles

Cooked meats

Poultry pâté

Served cold or at room temperature.

Salads

Langoustines salad with beurre blanc sauce

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

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Poultry

Roast young guinea fowl

Desserts

Pineapple and quince tart

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Shellfish and Seafood

scallops with lentils

Poultry

Duck confit with lentils

Shellfish and Seafood

Sautéed bay scallops with olive oil

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.

Cheeses

Venus

United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.

Shellfish and Seafood

Grilled spiny lobster with fresh pasta

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Sea fish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

Warm starters

Cumin puff pastry

Shellfish and Seafood

Cooked sea urchin

Desserts

Roasted figs with vanilla ice cream