MENUS FORMULAS *
ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
*Fried soft-boiled egg on a compote of onions in meurette
or
*Sweetbread ravioli "EU" wirh local cep sauce
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
*Red mullet fillets on polenta, razor clam sauce with wild garlic
or
*Seabass, champagne sauce
or
*Ham "France" braised whith hay, Fourme d'Ambert sauce
or
*Tajine of duck leg "France" with vegetable balls
or
*Braised veal chuck "France" in a casserole with meadowfoam sauce