MENUS STARTER FORMULAS
* Parsley ham terrine, pig's ear cake and Charroux mustard ice cream
Or
* Chiffonnade of Ham and sausage on a bed of salad
Or
* Duo of king prawns and white pudding on sweet potato purée
or
*Ham and sausage wafer of Auvergne
or
Frogs leg speciality
DISHES
(with vegetable garnish):
* Roasted sea bass fillet in skin, champagne sauce
Or
* Steamed cod with wild garlic pesto sauce
or
*Bouchée à la reine with sweetbreads "UE", quenelles and chanterelles
or
*Hare à la royale "UE", mirror sauce
or
* Minute-seared "UE" pork tenderloin with orange sauce
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