All dishes:

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Sea fish

Golden sea bream with beurre blanc sauce

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

Cooked meats

Grilled andouille of Vire

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

Cooked meats

Glazed ham

Glazed : spreading a shiny substance, often sweet, before finishing cooking, so that when served, the food has a shiny appearance.

Cheeses

Pavé du Nord demi-vieux

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Desserts

Roasted peaches with caramel

Veal

Calf’s head

Cold starters

Sardine terrine

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

Cooked meats

Andouillette of Cambrai

Small chitterling sausage with

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Chateaubriand Vert-pré

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress

Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sea fish

Salmon tartar

Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.

Desserts

Roasted pear with blue cheese

Game birds

grilled quail

Desserts

Pumpkin meringue tart

Desserts

Pineapple flan

Main meals

Chicken tajine with curry

Poultry

Capon with black truffles and porcini

Salads

Frisée salad

Desserts

Iced nougat

Sheep and Goats

Roasted milk fed lamb with savory

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.