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Dessert

HAZELNUT AND CHOCOLATE MACAROONS

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Starter

UNCTUOUS KING PRAWNS CASSOLETTE AND OSSAU-IRATY

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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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Dessert

CHESTUNTS CHRISTMAS LOG

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Dessert

CARROT CAKE WITH A ROYAL ICING

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Main course

SAINT-NECTAIRE DUCK BURGER

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Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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Main course

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

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