Cuisine Degustation

Menu Cuisine Degustation

Appetizer
Duck Liver « Foie Gras » from « Plaine de Limagne » with Roasted Halzenuts Powder,
Terrine of Quince and Spices
Scallops from Normandy Coast,
Carrot and Carott Reduction with Orange, Buckwheat Crisp
Codfish from Guilvinec Coast Cooked on Skin Side, Razor Shell Clam,
Pickles of Cauliflower, Curry, Lamb’s Lettuce, Cockles with Cabbages
Roasted Pigeon Supreme, Leg Confit with Herbs,
Caramelised Endive with Truffle, Winter Vegetables Served in their Broth with Truffle
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…

98 €