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icone

Main course

SEA BASS FILLETS WITH SAINT-EMILION

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icone

Main course

DUCK BREAST WITH GREEN PEPPER SAUCE

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icone

Main course

THE ROSSINI TOURNEDOS

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icone

Dessert

BLACKCURRANT PANNA COTTA VERRINES

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icone

Main course

OLD FASHIONED MAGRET

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icone

Main course

DELICIOUS STEAK WITH MUSHROOM SAUCE AND BELGIAN FRIES

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icone

Main course

SOUTHWEST DUCK BREAST WITH OYSTER SAUCE

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icone

Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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icone

Main course

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

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