Cuisine Degustation - Hôtel Radio Restaurant

Menu Cuisine Degustation

Appetizer
Auvergne Duck Foie Gras in a Rye Crust,
Apple-Ginger Marmalade, Chesnut-Cognac
November Harvest : The Carrot and Cauliflower Alliance, Carrot & Walnut,
Sorbet and Fine Vinaigrette, Condiment, Smoked Cauliflower, Cream and Buckwheat Soufflé
Pan-fried fillet of Brittany Coast Sole, Shellfish Juice with Fennel,
Velay Small Spelt, Celery Branch, Coconut and Lime
Auvergne Veal Cooked with Herbs, Braised Confit Chuck on Puff Pastry,
Red Kuri Squash and Autumn Mushrooms
Delicious Cheeses from Auvergne
« Fruits Theme » with Seasonal Fruits for Vitamin and Freshness
« Chocolate Theme » Various Kinds of Chocolates for Enjoyment and Sweetness …

129 €