All dishes:

Desserts

Wild strawberry 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.

Pizza, Quiche, Tart and Pie

Rabbit pie

Beef

Grilled entrecote with herbs

Salads

Fresh goat cheese salad

Pork

Grilled chipolatas

Sea fish

Sea bass fillets with caviar

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Desserts

Roasted peaches in muscat dessert wine

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Desserts

Vanilla cheesecake

Poultry

Galette with ham and cheese

Galette : savory crepe.

Mushrooms, Vegetables, Pasta and Rice

Spinach

Cooked meats

Goose rillettes

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Consommé and Soup

Cabbage soup

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Appetizers

Parmesan tuiles

Shellfish and Seafood

Oysters gratin with Parmesan

Sea fish

Roast golden sea bream

Cooked meats

Venison pâté

Served cold or at room temperature.

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Sheep and Goats

Grilled lamb with savory