All dishes:

Desserts

Palets breton

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Poultry

Chicken confit

Generally eaten hot.

Shellfish and Seafood

Sautéed scallops with spinach

Beef

Braised beef cheek with carrots

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

Poultry

Squab with chanterelle

Others

Hamburger with grilled bacon

Salads

Grapefruit salade

Grapefruit salad with shrimp, lettuce, smoked salmon…

Shellfish and Seafood

Bay scallop stew with curry

Cheeses

Provolone dolce

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.

Desserts

Mango tarte Tatin

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Sea fish

Grilled sea bass fillets with lemon juice

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Game birds

Roast wood pigeon

Desserts

Cherry and cocoa clafoutis

Condiments

Cooked garlic

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Poultry

Spit roasted pigeon

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.