All dishes:

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Sea fish

Sardine toast

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Game birds

Roasted pheasant with porcini mushrooms

Cooked meats

Rillettes du Mans

Warm starters

Sautéed duck foie gras escalope with dates

Sea fish

Raw salmon with citrus

Sea fish

Tuna fillets casserole

Desserts

Dried fruit compote with vanilla

Offal and tripe

Calf’s liver with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Roasted peaches with almonds

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

Desserts

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Condiments

Thyme

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Veal chop with porcini mushrooms and polenta

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Milk chocolate with hazelnuts