All dishes:

Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

Veal

Veal grenadine with chanterelle

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

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Sheep and Goats

Grilled lamb chops with thyme

Poultry

Chicken with zucchini

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Appetizers

Pickled olives

Desserts

Madeleines

Pork

Sautéed black pudding

Desserts

Candied rhubarb and strawberry

Pizza, Quiche, Tart and Pie

Asparagus flan

Cooked meats

Poultry liver pâté

Served cold or at room temperature.

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Salads

Scallop salad

Desserts

Walnut bavarian cream

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

Poultry

Duck foie gras with honey

Served cold, warm or hot.

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Sea fish

Breaded fish fillets

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Desserts

Apple tart and vanilla ice cream

Freshwater fish

Pike with parsley

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.