The oven-grilled Marrow Bone with toasts
Velvety Small Pumpkin Soup, Guanciale, Croutons and Flakes of Chestnuts
Ventresca Tuna Sashimi
Home-made Gnocchi with Truffles and Parmesane cheese cream
Samoussa with Comté cream, Truffles and smoked Duck Breast fillet
Pan-sautéed Chanterelle and Pleurote Mushrooms Tartlet, strong Veal Juice
Terrine of Foie Gras from the Landes
Flamed Veal Kidneys with Cognac, mashed Monalisa potato
Back of Cod, chopped Mushrooms and Shallots sautéed in butter with Champagne sauce
Risotto
Smoked Duck Breast fillet
Iberian Pluma with whole-grain Mustard sauce, mashed Monalisa potato and French Beans stick
Seafood Linguine, Lobster sauce
Tajine-style Preserved Lamb Shank
Our Cheesemaker friend from barn’s Platter of cheese
Pineapple Carpaccio with Rum and scoop of Coconut Ice Cream
Chocolate Profiteroles
The « Paris Brest »
Thin Apple Tart with Bourbon Vanilla Ice Cream
Rice Pudding « à l’Impératrice »
Big Vanilla Macaroon with Pistachio cream