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ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
Salmon gravlax on aubergine caviar and lemon cream
or
Verrine of prawns and asparagus with pine nuts and smoked bacon
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
Seabass, champagne sauce
or
Monkfish medaillons on squid ink risotto with americain sauce
or
Tajine of veal cheek nuts "UE" with dried fruit
or
Lamb shoulder confit "L-F" with mojettes and mushrooms,pepper sauce
or
Guinea fowl fillet "Auvergne" stuffed with leek fondue, fourme d'ambert sauce
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