MENUS FORMULAS *
ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
*Verrine of prawns, asparagus tips, pine nuts and parmesan shavings
or
*Crispy croque-monsieur with pork feet and fourme d'Ambert cheese
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
*Blanquette of pike-perch on endives risotto, squid ans espelette pepper sauce
or
*Seabass, champagne sauce
or
*Ham "France" braised whith hay, Fourme d'Ambert sauce
or
*Shoulder of lamb confit with mojettes ans shiitakés, pepper sauce
or
*Boneless quail stuffed with wild mushrooms "France", spicy juice
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