All dishes:

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Poultry

Spit-roasted squab

Desserts

Meringue

Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Ice cream and sorbets

Apple sorbet

Warm starters

Pear and Fourme d’Ambert cheese tart

Pork

Knuckle of pork with sauerkraut

Sea fish

Grilled sea bass with anise

Desserts

Chestnut mousse

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Salads

Grilled goat crottin salad

Salads

Smoked fish and spinach salad

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Ice cream and sorbets

Vanilla ice cream

Appetizers

Smoked salmon canapé

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Sheep and Goats

Lamb noisette with herbs

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Walnut puff pastry

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.