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Starter

SCAPOLLS WITH GARLIC BUTTER

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Main course

DUCK CONFIT AND SAINT-EMILION WINES

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Main course

BEEF WITH FIGS AND ITALIAN BREAD

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Main course

SEAFOOD LASAGNE

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Dessert

CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

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Dessert

FRUITY TART WITH STRAWBERRIES AND RHUBARB

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Main course

BLACK PUDDING PARMENTIER WITH POTATOES, APPLES AND ROSEMARY

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Main course

FATTED LANDES CHICKEN AND AUTUMN VEGETABLES

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Main course

FATTENED GUINEA FOWL WITH APPLE AND CHESTNUTS

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