Homework at The FCI : Part 2 = Seasonal Menu

The previous posts were about the 1st part of my project, a regional dish picked up by lottery during the class at The French Culinary Institute : Marmite Dieppoise. The part 2 project objective is to create a seasonal menu surrounding the dish chosen for Part 1. The menu should consist of at least one savory dish (appetizer), a regional cheese, a regional wine (not necessarily paired with the menu) and a dessert. At least one of the courses should be of a contemporary nature. The dishes to accompany the project recipe should be chosen for a specific reason, to be explained in a brief summary.