All dishes:

Main meals

Sushi

Cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.

Sea fish

Sea bass fillets

Cheeses

Livarot

France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.

Warm starters

Porcini raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Shellfish and Seafood

Oysters and pork crépinettes

Oysters with sausage meat.

Desserts

Apple and pear pie

Offal and tripe

Grilled veal kidneys

Consommé and Soup

Mussel and saffron soup

Cheeses

Saint-Paulin

Canada. France.
Semi-hard cow's milk cheese.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplant and goat cheese salad

Consommé and Soup

Frog legs veloute

Velouté  : soup with cream and egg yolk added.

Desserts

Iced nougat with mango coulis

Game birds

Roasted wood pigeon with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Others

Fried frog legs

Desserts

Almond tuiles

Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Desserts

Marshmallow

Freshwater fish

Artic char with cream sauce

Cream sauce : Bechamel sauce with cream.

Desserts

Chocolate crepe cake

Salads

Crayfish salad with vinaigrette

Pork

Galette with andouille from Guéméné

France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.

Shellfish and Seafood

Lobster Thermidor

Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Sea fish

Suquet de peix

Fish stew with potatoes.

Game animals

Marinated venison with huntsman sauce

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