For today's menu there was:
For the starter the chef prepared some stuffed eggs, Chimay style. The half hard-boiled eggs (oeuf dur) are hollowed (évidés) and stuffed with the yolk and a mushroom Duxelles (finely chopped mushrooms with shallots and parsley). They are topped (nappés) with Mornay sauce and gratinated for a few minutes.
For the main course, there was:
an American devilled chicken. It is a grilled chicken that is breadcrumbed (pané) and coated (enduit) with mustard (moutarde) garnished with grilled tomatoes, bacon and mushrooms, watercress (cresson) and potatoes. It is served with a sauce made up of shallots, white wine vinegar, chicken stock and aromatic herbs.