All dishes:

Warm starters

Goat cheese in puff pastry with caramelized onion

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.

Offal and tripe

Grilled veal kidneys

Cooked meats

Rabbit rillettes

Poultry

Roasted squab stuffed with duck foie gras

Poultry

Roast Bresse capon

Poultry

Stuffed capon

Pair according to the stuffing.

Cheeses

Amablu

United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.

Veal

Veal quenelles with morels

Desserts

Blueberry shortcake

United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.

Shellfish and Seafood

Oysters and pork crépinettes

Oysters with sausage meat.

Cheeses

Picodon

France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.

Desserts

Chocolate and griottines in puff pastry

Griottines : cherries macerated in kirsch liqueur.

Poultry

Duck breast with morello cherry

Pork

Parsley ham

Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).

Salads

Quails with grapes salad

Desserts

Dark and white chocolate mousse with coconut

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Cheeses

Gorgonzola dolce

Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : less than 3 months.

Sauces

Newburg sauce

Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Cold starters

Shrimp and grapefruit

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Pork

Smoked pork belly

Beef

Bordeaux style beef tenderloin

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