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Pastille of farm poultry with spices, dried apricots, courgette and mint
Lamb melting in the mouth, served with "poêlé" of mushrooms and chataignes
Thick slice of veal liver, covered with a balsamic sauce, served with crunchy potatoes
Breast of duck roasted in cacao, mashed caramelized turnips and tagliatelles with chocolate
Fillet of beef marinated with spices, soya, served with mashed potatoes and sesame oil
Deer cutlets and foie gras, served with braised cabbage stewed apple
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