Menus

Breakfasts  Eggs - Bacon - Cereals - Croissants - Bread - Local Jam - Fresh Fruit - Juice

Light Lunches    Barbeque - Cold Meat and Pate - Quiches - Omelettes - Mussels - Prawns - Pasta - Salads - Cheese

First Courses    Soups and Pates various - Tartes (Tomato, Cheese, Onion) - Foie gras 'Mi-cuit' or pan fried with grapes and Sauterne or with artichokes - Lobster

Main Courses   Boeuf Bourgignon - Filet de Boeuf en Croute - Coq au Vin - 'Poule au Pot' - Blanquette de Veau - Lamb with Rosemary and Garlic - Pork Stuffed with Prunes - Chicken Grilled with Tarragon - Guinea Fowl stuffed with Juniper Berries - Magret du Canard - Fish from the market - Regional Cheese Selection

Desserts    Mousse au Chocolat/Citron  - Armagnac and Raisin Ice Cream (as well as other home made varieties) - Crepe Suzette - Tarte Tatin - Tarte au Citron, fraise

These are just examples, Roseline will tackle most recipes!