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Apéritif (appetizer)
- Gougères (a type of cheese pastry)
- Raw oysters or foie gras
Entrée
- Grilled langoustines “flambées” with cognac
- “magret de canard” (duck)
- Scallops in “sauce maison”
- Seafood platter
- “oeufs meurette” (eggs cooked in red wine)
Plat
- Salmon with champagne sauce
- Grilled “côte de boeuf” with vegetables and home-made purée
- Quails with raisins and cognac sauce
- Rare fish with “sauce hollandaise”
- “boeuf bourguignon”
Salad
Cheese platter
Dessert
- Biscuit de savoie (ideal for a birthday)
- Pears cooked in wine with cinnamon
- Orange or lemon soufflé
- Lemon tart
- Chocolate “fondant” with “crème anglaise”
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