What I can be certain of is as a designer and foodie, I love it.
The menu reads:
Potage Parmantier (Potato & Leek Soup)
Langue de Boeuf garnie sauce Mâdère (Beef Tongue with Madeira Sauce)
Cornets au beurre (Butter Horns)
Glace Vanille aux Cerises (Vanilla Ice Cream with Cherries)