MENUS FORMULAS *
ENTRIES:
Cappuccino of langoustine, Billom black garlic cream and focaccia
or
Ham and sausage of Auvergne
or
Frogs leg speciality
or
Pounti served hot on a walnut salad
DISHES
(with vegetables):
Medallions of monkfish with mojettes and bacon, american sauce
or
Rabbit cake with Limagne foie gras with grape must sauce
or
Supreme of farmhouse guinea fowl from Auvergne with leek whites,
fourme d'Ambert sauce