All dishes:

Game birds

Roasted pheasant with eggplant

Cold starters

Crab cocktail

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

Freshwater fish

Pike-perch roast with beurre blanc sauce

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

Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Salads

Chicken liver salad with balsamic vinegar

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Gournay

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

Game birds

Roast woodcock with truffle and thyme potatoes

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Desserts

Petit four frais

Desserts

Fig tarte Tatin

Condiments

Pickles

Sheep and Goats

Confit shoulder of lamb with spices

Poultry

Guinea fowl with black truffle

Shellfish and Seafood

Sautéed prawns

Beef

Rump steak with oyster mushroom

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Semolina pudding with candied fruit

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Cooked meats

Mallard terrine

Served cold or at room temperature.

Poultry

Grilled duck breast

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Roast chicken with garlic