This was just the starter... We then had another French classic dish: rabbit cooked in cider, dauphinoise potatoes ( gratin dauphinois) and carrots (usually served with rabbit).
The dauphinoise potatoes is easier to prepare than you think: place all the thinely cut potatoes in a dish. Add salt, pepper and gruyere to your taste inbetween layers. Pour the "appareil" (half milk, half single cream, pepper, salt, nutmeg), and cover with gruyere.. in the oven and its ready.
To end up a already excellent lunch, we had a "pièce montée", which is assembling choux à la crème (choux filled with cream patissiere) together with caramel. This one was not home made, as we were already busy with the rest, but I put it down on my list of things to try. I kept eating the choux.. they are so light and puffy!