All dishes:

Cold starters

Sea bass carpaccio with dill

Carpaccio : very thin slices with a dash of lemon and olive oil.

Desserts

Candied fruit aumoniere

Beef

Rib steak with porcini

Rib steak : rib of beef with bone attached.

Beef

Grilled entrecote with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Desserts

Framboisier cake

Cake based on raspberry with sponge cake and cream.

Desserts

Red fruit vacherin

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Pizza, Quiche, Tart and Pie

Tourangelle-style tart

Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.

Desserts

Dark chocolate fondant cake with salted butter caramel

Others

Croque-madame

Croque-monsieur with a fried egg or poached egg on top.

Poultry

Roast duck with black olives

Shellfish and Seafood

Shrimp raviole with langoustine

Desserts

Almond miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Eggs

Scrambled eggs

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Shellfish and Seafood

Langoustines with lemon butter sauce

Sheep and Goats

Saddle of lamb with garlic cream

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

Desserts

Red fruit gratin

Game birds

Brabant pheasant

Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

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

Poultry

Roast duck with porcini

Offal and tripe

Calf’s liver with balsamic vinegar