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Main course

SAINT-NECTAIRE DUCK BURGER

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Dessert

BLACKCURRANT PANNA COTTA VERRINES

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Main course

OLD FASHIONED MAGRET

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Main course

DUCK BREAST WITH GREEN PEPPER SAUCE

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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

QUINCE PIGEONS

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Starter

OYSTER AND SHRIMP TARTARE

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Starter

A SMALL AND SIMPLE GIZZARD SALAD

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Dessert

TIRAMISU WITH SPÉCULOOS AND RASPBERRIES

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