All dishes:

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage using the large intestine of the pig.
Served hot.

Desserts

Napoléon praline cake

Cake of Russian origin. Variety of praline mille-feuille.

Shellfish and Seafood

Sauteed squid with garlic and parsley

Sea fish

Sea bass with lemongrass

Cheeses

Olivia

France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.

Others

Salmon rolls

Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.

Cold starters

Seafood terrine

Salads

Seafood salad

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Shellfish and Seafood

Seared scallops with creamy mousseline spinach

Cold starters

Pike-perch terrine

Desserts

French toast with caramelized apples

Poultry

Duck manchon confit with porcini

Poultry

Casseroled squab

Cheeses

Dubliner

Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.

Pork

Ham with pineapple

Appetizers

Fish tartar with lemon and herbs bites

Mushrooms, Vegetables, Pasta and Rice

Brussels sprout

Desserts

Frozen strawberry soufflé

Served hot.

Sheep and Goats

Lamb with gingerbread

Shellfish and Seafood

Flat oysters

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Sauces

Black truffle sauce

Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Game birds

Roast quails with white grapes