All dishes:

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pizza, Quiche, Tart and Pie

Scallop tart

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Desserts

Chocolate and raspberry mousse

Main meals

Curry pork loin

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Appetizers

Roquefort bites

Sheep and Goats

Lamb in savory and thyme herb crust

Salads

Avocado and crab salad

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Sea fish

Marinated sea bass

Poultry

Fattened chicken with morel sauce

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

Poultry

Duck breast with porcini mushrooms

Salads

Chicken liver salad

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Desserts

Vanilla panna cotta

Desserts

Dark and white chocolate mousse with coconut

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Peaches in syrup

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Desserts

Fig meringue tart

Sheep and Goats

Roast knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.