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Main course

PORK IN SAUCE AND OYSTER MUSHROOMS

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Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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Dessert

CARROT CAKE WITH A ROYAL ICING

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Dessert

VERY EASY CHOCOLATE AND DRIED FRUIT MENDIANTS

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Starter

MONKFISH SKEWERS WITH SMOKED BACON IN A CURRY SAUCE

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Main course

DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR

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Main course

OLD FASHIONED MAGRET

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Main course

SAINT-NECTAIRE DUCK BURGER

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