All dishes:

Desserts

Mousse de frutas exóticas

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Tangerine twelfth night cake

Desserts

Chocolate dessert

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Game animals

Hare à la royale with celery root mash

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Appetizers

Goat cheese and smoked salmon bites

Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sea fish

Hake with tomato sauce

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Poultry

Coq au riesling

Shellfish and Seafood

Winkles boiled in water

Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.

Game animals

Roast saddle of hare

Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Appetizers

Radish and butter

Radishes served with salt and butter.

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Desserts

Peaches in syrup