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2019 October Menu

Menu 2019 October Menu
  • Mise en Bouche
  • Auvergne Poultry and Seasonal Vegetables in Crust,
    Lemon Confit, Tarragon Condiment
  • Lemon-Sole from Brittany, Cauliflower Cream,
    Stewed Lentils from Saint-Flour with Juice, Crunchy Root Vegetables
  • Piece of Organic Beef, Ox Cheek Stew, Beef Marrow bouchée, Aromatic Juice,
    Grilled carrot, « chanterelles » Mushrooms and Spinach
  • Cheeses From Auvergne
  • Accord n°1:
    Quince, Nougatine and Vanilla
65 €
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