Godard : “Godard” is, in classic kitchen, the name of fat preparations coins de butchery, hens or ris de veal. These are surrounded by either small and large dumplings as well as ris bylamb braised et frozen, either ris de veal bitten et braised (in the case of a volaille or an meat), as well as ridges as well as kidneys de coq, small fresh truffes and heads of champignons fluted.
La sauce who the tablecloth made of White wine or champagne and a mirepoix au ham.