All dishes:

Desserts

Melon soup

Ice cream and sorbets

Exotic fruit sorbet

Desserts

Apple clafoutis

Shellfish and Seafood

Spiny lobster with morels

Offal and tripe

Veal sweetbreads terrine

Poultry

Duck with red fruits

Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

Sheep and Goats

Shoulder of lamb with shallot confit

Poultry

Chicken supreme with chanterelle

Eggs

Peasant omelette

Omelette with mushroom, bacon, potato and Comté cheese.

Poultry

Stuffed capon with black truffles

Others

Oriental style pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

Beef

Beef fillet with chanterelle

Fruits

Apricot

Poultry

Roasted fattened chicken

Sea fish

Grilled sea bass with herbs

Warm starters

Quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

Sea fish

Baked haddock with fresh cream

Appetizers

Anchovy breadsticks

Breadsticks : sticks of crisp and dry bread.

Desserts

Peach Melba

Halved peaches and raspberry sauce with vanilla ice cream.

Appetizers

Woodstock canapé

Mushrooms, Vegetables, Pasta and Rice

Cantonese style fried rice

Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

Sheep and Goats

Noisette of lamb and mushrooms

Noisette : small round piece of lean meat.