Menus valid from 1st October 2011 to 31th march 2012
Fresh vegetables cooked in a parcel with reduced cooking stock
or
Salmon gravlaxcarpacciowith shaved endives and lemon chutney
******
Pan-fried fillet of young Vendéeduck with carrots and “Bouled'
or
”turnips in pepper-infused cooking juices
or
Seared scallops with artichokes and sunchokepurée
Vanilla eclairwith crunchy nougatinechips
or
Passion fruit and chocolate lady fingers
******
1/2 bottle of Champagne Brut Premier cru* |