Our food list :

Served cold.

Minced pork wrapped in caul fat.

Crépinettes : minced pork wrapped in caul fat.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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

Cream sauce : béchamel sauce with cream.

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

Sauce made with Maroilles cheese and white wine.

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

Leg slice : thick, round slice cut crosswise from the shank.

Mojette beans : white beans from Vendée.