Brittany Langoustine Tartare with Combava and Coriander,
Arugula Sorbet, Mosaic of Confit Vegetables, Herb Sauce
Auvergne Duck Foie Gras in French Toast with Red Berries,
Quail Confit and Garden Freshness, Summer Vinaigrette
Vendée Coast Pollack Cooked in Brown Butter, Shellfish Jus,
Tomato and Auvergne Dry-Cured Ham Praline, Watermelon Marinated with Espelette Pepper, Kumquat
Auvergne Beef, a Cut from the Fillet, Pan-Cooked in a Skillet, Honeyed Brown Jus with Almond Milk,
Green Beans, Chanterres, Fresh Almond, Rosemary and Verjuice Condiment
Delicious Cheeses from Auvergne
« Fruits Theme » with Seasonal Fruits for Vitamin and Freshness
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