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(more adventurous, with products you usually don’t find in the USA)


Apéritif (appetizer)

  • Assorted nuts, “tapenade” on toasted bread, olives… with a glass of wine


  • Escargots
  • “boudin noir” with sautéed apples and sliced potatoes
  • “brandade de mourue” (cod-fish topped with home-made purée)



  • “rognons sauce madère” (kidney in wine sauce)
  • “andouillette” with mustard sauce
  • “steak tartare”
  • Skate fish with butter sauce, carrots and potatoes
  • Confit de canard (slow-cooked duck)
  • Rabbit (à la crème, or “sauce chasseur” (wine and mushrooms), or with mustard sauce)


Cheese platter



  • “tarte tatin”
  • Chestnut spread with “crème fraiche”
  •  “Kouign amann” (cake, a specialty from Britanny)