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Starter

A SMALL AND SIMPLE GIZZARD SALAD

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Dessert

BLACKCURRANT PANNA COTTA VERRINES

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Main course

PIGEON WITH CHANTERELLE MUSHROOMS

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Main course

SOUTHWEST DUCK BREAST WITH OYSTER SAUCE

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Starter

SEA BREAM TARTARE

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Main course

WHAT GOES WELL WITH SAINT-EMILION WINES? GRILLED FOOD, ANSWERS CHEF-CATERER THIERRY VIRONNEAU

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Main course

MARINATED CHICKEN, PINK GRAPEFRUIT, AVOCADO, SHRIMP AND GRANNY APPLE SALAD

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Dessert

HAZELNUT AND CHOCOLATE MACAROONS

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Main course

FATTED LANDES CHICKEN AND AUTUMN VEGETABLES

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