Cuisine Degustation - Hôtel Radio Restaurant

Menu Cuisine Degustation

Appetizer
Auvergne Duck Foie Gras in a Rye Crust,
Apple-Ginger Marmalade, Chesnut-Cognac
December Harvest: Black Melanosporum Truffle and Velay Small Spelt,
Creamy Emulsion, Cocoa Gel
Scallops from the Normandy Coast, Cider Sauce,
Candied Leek, Lentils from Le Puy, Sour Apple
Auvergne Veal Cooked with Herbs, Veal Gravy with Local Honey,
Veal Chuck Confit Tartlet, Red Kuri Squash and Condiment
Delicious Cheeses from Auvergne
« Fruits Theme » with Seasonal Fruits for Vitamin and Freshness
« Chocolate Theme » Various Kinds of Chocolates for Enjoyment and Sweetness …

129 €