All dishes:

Sea fish

Monkfish skewers

Others

Chicken burger

Sheep and Goats

Roasted rack of lamb with garlic

Sea fish

Scottish smoked salmon

Desserts

Tart with candied citrus fruits

Freshwater fish

Gratinated pike quenelles

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Veal

Veal escalope with sage

Desserts

Rhubarb meringue compote

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Beef

Grilled entrecote over vine shoots

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Beef

Beef bourguignon with steamed potatoes

Desserts

Rice pudding

Cold starters

Raw vegetables

Do not serve fine wine.

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Sea fish

Sea bass fillets with caviar

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.