MENUS STARTER FORMULAS
* Limagne foie gras cake, Madeira sauce and parmesan tuile
Or
* Chiffonnade of Ham and sausage on a bed of salad
Or
* Vegetable millefeuille with fourme d’Ambert
Or
* Vol au vent of boneless frogs in parsley
Or
* Limagne duck foie gras terrine with candied apples and
black cherry jam
DISHES
(with vegetable garnish):
* Roasted sea bass fillet in skin, champagne sauce
Or
* Braided zander and steamed salmon, gentian sauce
Or
* Shoulder of local lamb confit with mojettes and shiitakes, sauce
pepper
Or
* Auvergne free-range rabbit deboned and stuffed with royal-style foie gras,
strong juice
Or
* “Fr” ham braised with hay, Fourme d’Ambert sauce
For better monitoring of the service, desserts will be taken to order.
Thank you for your understanding.
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