All dishes:

Desserts

Cofee tart

Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Oysters

Shellfish and Seafood

Steamed mussels in white wine

Desserts

Strawberry and rhubard tart

Sea fish

Turbot fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Smoked herring

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Sauces

Guacamole

Dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Desserts

Cofee religieuse

Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.

Poultry

Guinea fowl with golden raisins

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Sea fish

Turbot with seafood

Desserts

Croustillons

Deep-fried balls with sugar.

Consommé and Soup

Cantal gratin soup

Beef

Beef bourguignon with fresh pasta

Shellfish and Seafood

Oysters with sea jelly

Salads

Bay scallop salad with vinegar

Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.