Melon and raw ham.
Marinated salmon with fennel mousse.
« Rouennaise » style duck pâté.
Artichoke hearts with shrimps.
Roasted Codfish with spinach, "beurre blanc" sauce.
Stuffed rabbit, Cider and mustard sauce.
Entrecôte, red wine and shallots sauce.
Veal medallion in cider sauce.
Poached Skate fish in sorrel cream.
Cheese board or Cottage cheese with creme fraiche.
Ice-cold nougat with Benedictine-liqueur.
Pear and Neufchatel cheese tart.
(please order at thebeginning of the meal).
Strawberry pudding with strawberry sauce.
Strawberries with cream and sugar.