Plate of the starter
Foie gras terrine, dandelion flower jam
Cappuccino of langoustine, Billom black garlic cream and focaccia
Frogs leg speciality
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Plate of the sea
Medallions of monkfish with mojettes and bacon, american sauce
1/2 Seabass, champagne sauce
brochette of prawns
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Lemon sorbet and vodka
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Plate of the earth
1/2 Rabbit cake with grape must sauce
Sweet breads with cream « à la mode du chef »
1/2 Supreme of guinea fourme d'Ambert sauce
Vegetable garnish
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Plateau of cheese
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Card of dessert