Auvergne Duck Foie Gras,
Rhubarb Marmalade and Condiment, Crunchy Gingerbread
Langoustine from the Brittany Coast Roasted with Thyme, Langoustine Broth with Star Anise,
Langoustine Tartar with Sologne Caviar on Toast, Spinach, Mango and Lime
Fillet of Sole from the Normandy Coast Cooked in Sparkling Butter,
Carrot flavoured with "Café-Cardamom", Leek, Roasted Orange
Racan Pigeon Suprême Roasted, Confit Leg, Wing Tip in Raviole,
Steamed White Asparagus, Potato, Pigeon Gravy
Delicious Cheeses from Auvergne
« Fruits Theme » with Seasonal Fruits for Vitamin and Freshness
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