![](Images/e_french_menu4.jpg)
(more adventurous, with products you usually don’t find in the USA)
![](Images/e_menu_gauche.jpg) ![](Images/e_menu_droit.jpg)
Apéritif (appetizer)
- Assorted nuts, “tapenade” on toasted bread, olives… with a glass of wine
Entrée
![](Images/Plats/escargots.jpg)
- Escargots
- “boudin noir” with sautéed apples and sliced potatoes
- “brandade de mourue” (cod-fish topped with home-made purée)
Plat
![](Images/Plats/rognons.jpg)
- “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)
Salad
Cheese platter
Dessert
![](Images/Plats/TATIN2.jpg)
- “tarte tatin”
- Chestnut spread with “crème fraiche”
- “Kouign amann” (cake, a specialty from Britanny)
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