February Harvest: Endive, Pistachio Ice Cream and Dressing,
Crushed Spinach and Pistachio
Scallop from the Normandy Coast and French “Lisaqua” Shrimp,
Half-cooked Scallop served with a Cream of Cauliflower with Coffee, Cinnamon-Ginger Shellfish Juice
Auvergne Pork, Loin and Shoulder Confit, Lemongrass Gravy,
Plain and Smoked Celery
Delicious Auvergne Cheeses
Composition n°2 :
Cluizel Dark Chocolate, Beetroot and Clementine