Aperitif : Kir white wine (Sauvignon Pays d'OC AOC)
Choice of starters : Duo of the chef's terrines and raw vegetables / Gourmet 4-cheese puff pastry / Picardy salad (endives, chicory, potatoes, beef snout, gherkins, gribiche sauce)
Choice of dish : Warm Valois ham, Madeira sauce and its gratin dauphinois / Piece of beef accompanied by its potatoes balls and green beans / Beef carbonnade à la flamande and its steamed apples
Cheese : Brie de Meaux and its bed of salad
Choice of dessert : Normandy apple tart with vanilla ice cream / Black forest cherry / Strawberry vanilla ice cream Vacherin on red fruit coulis
1/4 of wine, coffee