All dishes:

Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Sheep’s milk cheese with quince jelly

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Cooked meats

Jambon cru du Morvan

Desserts

Chocolate and hazelnut cheesecake

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Appetizers

Fish croquettes

Poultry

Poultry with mushrooms

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Fruits

Apple

Cooked meats

Duck rillettes

Salads

Grilled goat crottin salad

Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

Poultry

Pigeon with lingonberries

Warm starters

Goat cheese puff pastry

Poultry

Goose confit

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Desserts

Chocolate dacquoise

Desserts

Frangipane cake

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

Sea fish

Smoked salmon marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Main meals

Lamb-stuffed tomatoes