Duck Liver « Foie Gras Plaine de Limagne » with Crispy Rye,
A touch of Almond-Flavored Liqueur, White Grapes, Verjuice Condiment
Roasted Langoustine from Guilvinec Fishing Port,
Artichoke, Poached Peach with Verbena
Turbot from from Guilvinec Fishing Port, Shellfish Juice with Lemongrass and Ginger,
Leek, Acidity of Rhubarb, Cockles and Mussels of Mont Saint-Michel
Loin of Veal and Crispy Sweetbread,
Sweet Garlic Condiment, Boletus Mushroom, Artichoke, Aromatic Vegetable Mousseline
Fromages Frais et Affinés des Terres d’Auvergne
Fruits Theme with Seasonal Fruits for Vitamin and Freshnesh
Chocolate Theme Various Kinds of Chocolate for Enjoyment and Sweetness…
