(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 Entrée Escargots “boudin noir” with sautéed apples and sliced potatoes “brandade de mourue” (cod-fish topped with home-made purée)   Plat “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 “tarte tatin” Chestnut spread with “crème fraiche”  “Kouign amann” (cake, a specialty from Britanny)