All dishes:

Shellfish and Seafood

Crayfish with fresh cream

Beef

Sautéed rump steak and herbs butter

Veal

Sauteed veal with porcini mushrooms

Sea fish

Grilled red mullet with olive oil

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Pork

Cold pork

Veal

Roasted rack of veal with tarragon

Cold starters

Fish and vegetable pâté

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Desserts

Raspberry tart

Poultry

Roast pigeon

Desserts

Mirabelle plum bavarian cream

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

Desserts

Chocolate and hazelnut meringue tart

Desserts

Wild strawberries 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.

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Desserts

Lemon fruitcake

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Grilled flank steak

Desserts

Walnut tart

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Beef

Steak-frites