All dishes:

Desserts

Raspberry soufflé

Served hot.

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Main meals

Smoked salmon bagel

Pork

Cheek and pigtail stew

Sheep and Goats

Potato crusted lamb

Pizza, Quiche, Tart and Pie

Smoked salmon pie

Cold starters

Langoustine cocktail

Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts

Cheesecake

Veal

Roasted rack of veal with porcini mushrooms

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Shellfish and Seafood

Roasted prawns

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Shellfish and Seafood

Plancha-seared langoustine with black pepper

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Appetizers

Profiteroles with fresh goat cheese

Sea fish

John Dory with zucchini in parchment

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Salads

Crab and grapefruit salad

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Cold starters

Spiny lobster with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Spit roasted kid goat with rosemary

Veal

Veal escalope with cream sauce and mushrooms