All dishes:

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Eggs

Cheese omelette

Consommé and Soup

Cabbage soup

Desserts

Walnut tart with honey caramel sauce

Poultry

Roasted duck with cherries

Poultry

Roasted chicken drumsticks

Freshwater fish

Lavaret with herb sauce

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Poultry

Grilled duck foie gras

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Desserts

Chestnut cream crêpe

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Ice cream and sorbets

Exotic fruit sorbet

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Desserts

Vanilla panna cotta

Beef

Oxtail with carrots

Beef

Roast beef in puff pastry with mushrooms

Sauces

Onion compote

Poultry

Stuffed pigeon with duck foie gras and black truffle

Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Galette with ham and cheese

Galette : savory crepe.

Beef

Beef tenderloin with spices