MENUS FORMULAS *
ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
Pounti terrine served hot a walnut salad
or
Eggs en meurette with snails and sweet-spice matches
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
Chartreuse of salmon and Saint Pierre with Bouchot mussel juice
or
Seabass, champagne sauce
or
Bouchée à la reine with "EU" swetbreads, chanterelles and quenelles
or
"Livradois-Forez" seven-hournleg of lamb confit, pepper sauce
or
"Livradois-Forez" beef papillote with onions and fresh coriander