All dishes:

Desserts

Petit four frais

Poultry

Duck foie gras with spices

Served cold.

Poultry

Duck foie gras with Port wine

Served cold.

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Desserts

Lemon soufflé

Served hot.

Salads

Lobster salad with citrus

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Pork

Pork roast with chestnut mash

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Desserts

Chocolate Fritters

Pork

Braised knuckle of pork

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

Desserts

Praline, chocolate and cinnamon tart

Veal

Veal filet mignon with mushrooms

Beef

Grilled beef filet mignon

Sheep and Goats

Potato crusted saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Offal and tripe

Calf’s liver with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cold starters

Avocado tartare with crab

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

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Desserts

Hazelnut bavarian cream

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

Cooked meats

Hare pâté

Served cold or at room temperature.

Desserts

Roasted peaches with rosemary

Game birds

Roast quail with raisins

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.