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Hors d'Oeuvre Mushrooms sautéed in garlic butter and thyme, pumpkin soup Roasted Hind with dried fruits, maize emulsion and wild cranberries Crisply king prawns and small ravioli with crab, sweet and sour sauce Sesame seeds lace biscuits with smoked Foie Gras, Jurançon Granita Mosaic of foie gras and smoked duck breast fillet Scallops with bacon, sweet potatoes flan, creamy cepe mushroom sauce Warm escalope of duck foie gras with macaroon, tangerines chutney.
Fish Fillet of rosefish « en papillote », braised chicory and shredded Jerusalem artichokes Fillet of char, with apple slices and thin cheese lace biscuits Pan-sautéed line-fished bass, fennel tart, port wine and shallot sauce.
Meats Ox cheek and oxtail in two style. Braised juice with sesame Medallion of hind with purées, crisply banana
Rump of veal « à la ficelle », vegetables and mushrooms risotto with bone marrow Roasted Pigeon, with “caillette” (minced pork and green vegetable sausage) and potatoes with cheese and onions.
Desserts
Passion fruit and mango dome, biscuits with lemon and coconut, caramelized pineapple Chestnut mousse and coffee caramelized custard cream Plate of various chocolate
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