All dishes:

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus in olive oil

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Sea fish

Baked sea bream with spices

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Desserts

Chocolate marquise with caramel sauce

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Strawberry panna cotta

Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

Poultry

Chicken with porcini mushrooms

Cold starters

Raw vegetables

Do not serve fine wine.

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Desserts

Morello cherry yule log

Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sea fish

Grilled sea bass fillets

Cheeses

Sheep’s milk cheese with quince jelly

Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike quenelles with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.