All dishes:

Salads

Squid salad

Cold starters

Duck liver mousse

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Roasted spring chicken

Salads

Summer vegetable salad

Desserts

Blackberry tart

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Game birds

Partridge with cabbage

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Warm starters

Langoustine puff pastry

Desserts

Chocolate soufflé with vanilla ice cream

Desserts

Basque cake with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Main meals

Duck pastilla with black olives

Appetizers

Parmesan croquettes

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Shellfish and Seafood

Citrus scallops skewers

Main meals

Monkfish curry

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.