All dishes:

Cold starters

smoked mackerel rillettes with green pepper

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Cheeses

Pavé d’Auge

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

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

Quince upside-down cake

Eggs

Chanterelle omelette

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Cold starters

Rillettes of mackerel

Desserts

Chocolate truffles

Desserts

Exotic fruit salad

Pizza, Quiche, Tart and Pie

Perigord-style tart with porcini mushrooms and duck gizzards

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Pork

Pork filet mignon with porcini mushrooms

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Salads

Crab salad with herbs

Desserts

Imbrucciata

France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Game animals

Hare à la royale with celery root mash

Eggs

Omelette

For a runny omelette.

Warm starters

Sautéed goose foie gras escalope

Offal and tripe

Roast veal sweetbreads

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Cooked meats

Young rabbit paté

Served cold or at room temperature.