All dishes:

Poultry

Duck confit with potatoes sautéed with garlic and parsley

Main meals

Duck pot-au-feu

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Salads

Crab salad with herbs

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Desserts

Semolina pudding with candied fruit

Poultry

Roast guinea fowl with golden raisins

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Freshwater fish

Artic char with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Shellfish

Salads

Lentil salad with diced bacon

Game animals

Jugged young wild boar

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Desserts

Pear puff pastry

Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

Salads

Grilled goat crottin salad

Sea fish

Breaded fish fillets

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Cold starters

Goose foie gras mille-feuille

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.