All dishes:

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Beef

Pastrami

Smoked salted beef, sliced thinly.

Desserts

Orange crepe cake

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

Poultry

Duckling with turnips

Duckling : young duck.

Freshwater fish

Smoked eel with lentils

Sheep and Goats

Braised lamb shank

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Shellfish and Seafood

Grilled squids with olive oil and sea salt

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Eggs

Omelette cake

Poultry

Duck foie gras with black truffle

Served cold.

Desserts

White chocolate mousse

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

French fries

Shellfish and Seafood

Shrimp skewers

Sheep and Goats

Grilled lamb skewers

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Roasted rack of veal with garlic and rosemary

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.