All dishes:

Poultry

Roast chicken with rosemary

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Sea fish

Grilled sea bass with carrots

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Cooked meats

Trush pâté

Served cold or at room temperature.

Cheeses

Banon with honey

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese salad

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Sea fish

Sea bream with candied lemon

Desserts

Vanilla charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Sea fish

Roast golden sea bream

Ice cream and sorbets

Apricot sorbet

Beef

Beef fillet with duck foie gras and porcini

Main meals

Goose cassoulet

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Desserts

Caramel mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Freshwater fish

Roasted pike

Desserts

Warm pear tart with hazelnuts and salted butter caramel