All dishes:

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Pork

Pork chop with caramelized apple

Desserts

Gingerbread charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Orange sponge cake

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.

Desserts

Extra dark chocolate

Served hot.

Poultry

Chicken baked in salt crust

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Grilled sea bass fillets with lemon juice

Desserts

Hazelnut croquant with cofee and chocolate mousse with mascarpone

Poultry

Guinea fowl with black truffle

Pizza, Quiche, Tart and Pie

Salted flan

Flan : beaten eggs with milk and flour, baked.

Salads

Lentil salad

Shellfish and Seafood

Lobster stew turban and spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Sea fish

Sea bream tartar with citrus

Desserts

Fresh fruit tart

Sauces

Kerkenaise sauce

Tomato puree with garlic, cumin, lemon, olive oil.

Poultry

Duck foie gras with white grapes

Served hot, warm or cold.

Poultry

Duck leg with chanterelle

Veal

Veal escalope with tarragon

Beef

Grilled Chateaubriand

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Poultry

Duck with red pepper

Poultry

Grilled duck foie gras with morels

Served hot.

Shellfish and Seafood

Langoustine tartare with mango