All dishes:

Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sheep and Goats

Lamb ribs

Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Poultry

Stuffed turkey

Prefer a pairing based on the stuffing.

Shellfish and Seafood

Citrus bay scallop skewers

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Ice cream and sorbets

Spice ice cream

Desserts

Pineapple flambé

Slice of pineapple flambéed with rum

Cheeses

Roasted Camembert

Pork

Grilled Toulouse sausage

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Appetizers

Devils on horseback

Game animals

Venison stew with potatoes

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Desserts

Praline, chocolate and cinnamon tart

Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.

Poultry

Potato salad with duck confit

Pork

Suckling pig with apple

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Main meals

Pigeon pastilla with white truffle

Desserts

Vanilla dessert

Desserts

Chocolate soufflé

Served hot.

Desserts

Blackberry panna cotta