MENUS FORMULAS *
ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
Seviche of Saint-Pierre with citrus fruits, herbs and red onions
or
Hot oysters with Auvergne white wine and leek fondue
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
Monkfish medallions on parsnip purée, light chorizo sauce
or
Seabass, champagne sauce
or
Bouchée à la reine with "EU" swetbreads, chanterelles and quenelles
or
Casserole of French wild boar with cider and chesnuts
or
Auvergne capon boneless with autumn mushrooms
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