All dishes:

Salads

Bay scallop salad with vinegar

Desserts

Coconut macaroon

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Appetizers

Lumpfish caviar toast

Shellfish and Seafood

Boiled shrimp

Sea fish

Monkfish skewers

Desserts

Apple tart

Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Roasted peaches with caramel

Cheeses

Munster au cumin

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Sheep and Goats

Spiced marinated lamb skewers

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Fruits

Apricot

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Young guinea fowl with chanterelle

Cooked meats

Young rabbit paté

Served cold or at room temperature.