MENUS FORMULAS *
ENTRIES:
Ham and sausage wafer of « Auvergne »
or
Frogs leg speciality
or
Bear garlic toast with smoked ham, tomato confit and fourme cheese
or
Homemade gaspacho with sun tomatoes and skewered prawns
or
Limagne duck foie gras terrine with candied apples and black cherry jam
DISHES
(with vegetables):
Seabass, champagne sauce
or
Back of cod on a bed of vegetables of the moment, gentian sauce
or
Andouillette casserole "Fr" au gratin with fourme d'Ambert cheese
or
Confit of local lamb "L-F" with mojettes and mushrooms,pepper sauce
or
Beef papillote "L-F" with onions and fresh coriander
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