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Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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Main course

SEAFOOD LASAGNE

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Dessert

BLACKCURRANT PANNA COTTA VERRINES

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Dessert

PEAR, SPECULOS AND MASCARPONE VERRINES

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Dessert

RASPBERRY CLAFOUTIS

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Main course

GUINEA FOWL STUFFED WITH APPLE

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POT-ROASTED FARM VEAL WITH MUSHROOMS

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Main course

DUCK CONFIT AND SAINT-EMILION WINES

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Starter

LANGOUSTINE PASTRY PARCELS

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