The small gourmet plates :

Cheeses :

Le duo de la région.(Chaource and Langres)

Le Brie de Marie-Madeleine.

Tête de moine.

L'assiette de fromages (Brie, Chaource, Langres, Tête de moine).

Brie : king of cheese, the flat wheel of cheese made only with raw cow's milk and aged at least four weeks; from Meaux, just east of Paris.

Chaource : soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat content; takes its name from a village in Champagne.

Langres :supple, tangy cylindrical cow's-milk cheese with a rust-colored rind; named for village in Champagne.

Desserts :

Tarte aux pommes d'Isabelle. (Home made apple pie)

Oeufs à la neige aux biscuits roses de Reims. ( "Floating Islands" poached meringue mixed with pink biscuits of Reims served with home made "crême Anglaise")

Gâteau au chocolat noir, crème anglaise maison. (Dark chocolate cake with home made "crême Anglaise")

Baba au rhum agricole J.M. (Rum Baba with West Indies rum J.M)

Soupe de fruits rouges. (Chilled soup made with raspberries, currants and strawberries)

Fromage blanc, coulis de fruits maison. (A smooth low-fat cheese similar to cottage cheese with fruit coulis)

Sorbet framboise, coulis de fruits. (Raspberry sorbet with fruit coulis)

Sorbet au marc de Champagne arrosé de marc. (Champagne Marc sorbet drizzled with Champagne Marc)

Coupe de glace vanille aux griottes. (Vanilla ice cream with morello cherry)

Glace aux biscuits roses de Reims. (Ice cream made with Pink biscuits of Reims.)

Glace caramel, sauce caramel maison. (Toffee ice cream with home made toffee sauce)

Glace au nougat, miel tiède. (Nougat ice cream covered with honey.)