June Harvest: White Asparagus with Aromatic Herbs and Wild Asparagus,
Creamy Watercress, Kumquat, Buckwheat Hazelnut Vinaigrette
Monkfish from the Brittany Coast, Consommé of Vegetables, Coconut Emulsion and Herb Oil,
Accra with Organic Saffron from Cesset, Creamy Fennel-Dill, Leek
Roast Duckling on the Skin, Cherry-Tarragon Gravy,
Cromesqui, Grilled June Vegetables
Delicious Auvergne Cheeses
Composition n°1 :
Strawberry Sorbet, Vanilla and Arugula
