All dishes:

Main meals

Taco

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Accompanies grilled shellfish, fish or all types of meat.
Served hot, warm or cold.

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Shellfish and Seafood

Crayfish gratin with tarragon

Sea fish

Roasted sea bass with basil

Shellfish and Seafood

Razor shell a la plancha with herbs

Desserts

Roasted Pineapple with caramel

Pork

Knuckle of pork confit

Veal

Roast milk-fed veal

Milk-fed veal : calf of less than 20 weeks milk-fed only.

Cold starters

Scallop shell of fish with mayonnaise

Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.

Others

Club sandwich

Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.

Appetizers

Langoustines fritters

Cooked meats

Rillettes du Mans

Cheeses

Comté

France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.

Cheeses

Marinated goat cheese in white wine

Cooked meats

Chorizo

Pork sausage with paprika.

Cheeses

Glacier blue

United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.

Offal and tripe

Veal sweetbreads terrine

Warm starters

Langoustine raviole with saffron

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Red fruit soup

Pork

Braised pork chop

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.