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Main course

DUCK BREAST WITH GREEN PEPPER SAUCE

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Main course

DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR

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Dessert

RASPBERRY TART

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Starter

SCAPOLLS WITH GARLIC BUTTER

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Main course

BEEF WITH FIGS AND ITALIAN BREAD

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Dessert

HAZELNUT AND CHOCOLATE MACAROONS

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Main course

TAGLIATELLE WITH MORELS AND PARIS MUSHROOMS

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Starter

LANGOUSTINE PASTRY PARCELS

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Starter

MONKFISH SKEWERS WITH SMOKED BACON IN A CURRY SAUCE

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