All dishes:

Shellfish and Seafood

Roasted lobster with morels

Veal

Sauteed veal with fennel

Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.

Pork

Cheek and pigtail stew

Desserts

Raspberries with sugar

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Beef

Grilled beef with Colbert sauce

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

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Eggs

Cep omelette

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Appetizers

Prawn croquettes

Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Warm duck foie gras with white grapes

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Pizza, Quiche, Tart and Pie

Cheese pie

Poultry

Turkey with chestnut

Game birds

Wood pigeon breast with porcini mushrooms

Desserts

Strawberry and rhubard meringue cake

Game animals

Jugged hare with sautéed porcini mushrooms

Shellfish and Seafood

Shrimp gratin