MENUS STARTER FORMULAS
* Tartine with pig's trotters, Arlanc green lentils and Fourme d'Ambert cheese
Or
* Chiffonnade of Ham and sausage on a bed of salad
Or
* Eggs en meurette with Burgundy snails and focaccia
or
*Ham and sausage wafer of Auvergne
or
Frogs leg speciality
DISHES
(with vegetable garnish):
* Roasted sea bass fillet in skin, champagne sauce
Or
* Moulin du clos trout, cabbage with bacon, cep sauce
or
*Auvergne capon supreme with leek fondue and crayfish sauce
or
*Country-style andouillette casserole with fourme d'Ambert cheese
or
* Croustillant of "L-F" shredded beef with fresh coriander
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