All dishes:

Appetizers

Warm oyster canapé

Sea fish

Grilled sea bass with anise and lemon

Desserts

Apricot tarte Tatin

Sheep and Goats

Roasted shoulder of lamb with tomato

Poultry

Roast duck breast with porcini mushrooms

Pizza, Quiche, Tart and Pie

Zucchini feta tart

Cheeses

Banon with honey

Desserts

Fruit fritters

Warm starters

Roquefort puff pastry

Sea fish

Monkfish skewers with diced bacon

Sea fish

Tuna fillets casserole

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Pork

Knuckle of pork confit

Shellfish and Seafood

Boudin of scallops

Veal

Roasted veal shank

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

Eggs

Aumale scrambled eggs

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