All dishes:

Consommé and Soup

Pork goulash

Eggs

Quail eggs

Poultry

Galette with ham and cheese

Galette : savory crepe.

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

Pineapple flan

Sea fish

Grilled sea bass fillets with lemon juice

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Pizza, Quiche, Tart and Pie

Fresh goat cheese tart whit cherry tomato

Desserts

Black fruit tart

Poultry

Squab with duck foie gras

Main meals

Moules frites

Desserts

Vanilla crème brûlée

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Sea fish

Sea bass fillets with fennel and star anise

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cheeses

Baked mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Desserts

Kirsch baba