All dishes:

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Game animals

Venison stew

Sea fish

Smoked herring and potato salad

Shellfish and Seafood

Sautéed bay scallops with spinach

Desserts

Chocolate ganache

A blend of fresh cream and chocolate.

Main meals

Cassoulet with duck confit

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Others

Sturio caviar

Caviar from Aquitaine.

Cold starters

Olive plum cake

Mushrooms, Vegetables, Pasta and Rice

White truffle

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Grilled pavé of tuna

Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Roasted duck with porcini mushrooms

Freshwater fish

Pike with parsley

Poultry

Duck confit

Desserts

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Desserts

Blueberry clafoutis

Shellfish and Seafood

Sautéed bay scallops with olive oil

Shellfish and Seafood

Langoustine carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.