All dishes:

Desserts

Caramelized apricots and apples with a spiced ice cream

Veal

Veal roast with chanterelles

Desserts

Red fruit salad

Pork

Jambon de Paris

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.

Desserts

Milk chocolate

Shellfish and Seafood

Fried seafood

Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

Poultry

Roasted spring chicken with dauphine potatoes

Ice cream and sorbets

Red berry sorbet

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Desserts

Dark and white chocolate mousse with coconut

Sea fish

Marinated sea bass

Pizza, Quiche, Tart and Pie

Duck pie

Sauces

Kerkenaise sauce

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

Desserts

Red berry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Pizza, Quiche, Tart and Pie

Tuna pizza