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Posted 26 April 2016

Salad and walnut vinaigrette

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Posted 26 April 2016

Terrine of bleue cheese with dried fruits or goat “Cabécou”

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Posted 26 April 2016

Enchaud of pork Salad and walnut vinaigrette

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Posted 26 April 2016

Puff pastry with, sweetbread, creme of morel

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Posted 26 April 2016

Duck breast with season fruit, sweet and sour sauce

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Posted 26 April 2016

Suprême of guinea fowl with bigarade sauce

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Posted 26 April 2016

Monkfish medaillon, cider vinegar

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Posted 26 April 2016

Sea bass fillet, sauce vierge

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Posted 26 April 2016

Salmon fillet coulis of ceps and verjuce

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Posted 26 April 2016

Terrine of rabbit in apricots, fondue of tomatoe

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