Champagne Blanc de blancs Brut non dosé

Seafish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Pacific oysters

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

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Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

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Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

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Cold starters

Prawn cocktail

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

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Appetizers and Amuse-bouches

Prawn fritters

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Appetizers and Amuse-bouches

Prawn ring

Ring : arranged in a circle.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Appetizers and Amuse-bouches

Radish and butter

Radishes served with salt and butter.

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Cheeses

Saint-André

France. Normandy. Orne.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Miscellaneous

Salmon guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Poultry

Sautéed goose foie gras

Served hot.

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Hot Starters

Food and wine pairing