All dishes:

Salads

Smoked duck breast salad

Sheep and Goats

Roasted kid goat with rosemary

Eggs

Horn of plenty mushrooms omelette

Sea fish

Monkfish stew with red wine

Desserts

Croustillons

Deep-fried balls with sugar.

Desserts

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Pork

Toulouse sausage with red wine

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Desserts

Savarin with raspberry

Savarin : kind of rum baba without raisins.

Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cooked meats

Game pâté

Served cold or at room temperature.

Beef

Steak-frites

Shellfish and Seafood

Stuffed squid with rice

Shellfish and Seafood

Bay scallops with braised endive

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

Beef

Grilled entrecote over vine shoots

Warm starters

Lobster puff pastry

Desserts

Peach meringue tart

Poultry

Coq au vin

Wine stewed chicken.

Shellfish and Seafood

Squid stewed in their ink with pasta

Pork

Grilled pork sausage

Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.