Apéritifs /
Amuse Bouche

Pre-dinner Nibbles

Gougères

Hot cheesey puffs served with Kir

Kir

White wine mixed with cassis liqueur

Hors d’Oeuvres /
Les Entrées

Starters

Crudités

Raw vegetable salad

Cuisses de grenouille

Frogs legs

Escargots

Snails cooked in garlic and parsley butter

Salade Frisée aux lardons

Curly lettuce with bacon bits

Jambon Persillé

Ham and parsley in aspic

Oeufs en Meurette

Eggs poached in red wine sauce

Salade de crottin

Goat cheese, usually hot, on bed of lettuce

Les Poissons et
les Coquillages

Fish and Shellfish

Pochouse

River fish poached in white wine

Les Viandes,
Volailles et Gibiers

Meat, Poultry and Game

Andouillette

Sausage made from pig innards

Bavette à l’échalote

Sirloin with shallots (Charolais)

Boeuf Bourguignon

Beef casserole

Coq au Vin

Chicken in red wine sauce

Faux filet au poivre

Sirloin with pepper sauce

Jambon à la Chablisienne

Ham in white wine sauce

Lapin au cidre

Rabbit in cider

Poulet de Bresse

Free-range chicken from Bresse

Terms for steaks

Tartare

Raw chopped beef, topped with a raw egg yolk

Bleu

Almost raw

Saignant

Rare

À point

Medium rare

Bien cuit

Well done

Très bien cuit

Very well done

Brochette

kebab

Le Plateau de Fromages

Cheeseboard

Fromage Blanc

Light cream cheese served often with sprinkling of sugar

Chèvre du Morvan

Goat’s cheese

Chaource

Rich and creamy

Cîteaux

Cow’s milk cheese

Epoisses

Cheese cured with marc

Pierre qui Vire

Organic made by the monks

Soumaintrain

Cheese with orange rind

St-Florentin

Spicy smell and flavour

Desserts ou Entremets

Desserts

Clafoutis

Custard and fruit tart

Crêpe Suzette

Pancake with orange and liqueur

Glace

Ice cream

Ile Flottante/
Oeufs à la neige

Whipped egg white floating on custard

Sorbet au cassis

Blackcurrant sorbet

Tarte Tatin

Upside down apple tart