All dishes:

Rabbit

Rabbit with chanterelles

Appetizers

Prawn croquettes

Desserts

Chocolate and caramel ice cream yule log

Consommé and Soup

Cabbage soup

Main meals

Morvandelle pote

Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.

Freshwater fish

Grilled tilapia

Warm starters

Soufflé

Served hot.

Sheep and Goats

Roasted leg of lamb with potatoes

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Warm starters

Pear and Fourme d’Ambert tart

Desserts

Fruit dessert

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Desserts

Cottage cheese and sugar

Sheep and Goats

Saddle of lamb in potatoes crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Chicken in cream sauce and button mushroom

Cream sauce : béchamel sauce with cream.

Pork

Pig’s trotter with morels

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Poultry

Duck breast with chanterelle

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Poultry

Stuffed fattened chicken with duck foie gras

Poultry

Stuffed wood pigeon with porcini and duck foie gras

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Touraine.
Hot bread roll stuffed with rillauds.

Beef

Beef tenderloin in puff pastry with basil, coriander and fresh mint

Main meals

Tartiflette with Mont d’or

Tartiflette : dish made with cream, potatoes, cheese and bacon.