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Suprême of chiken cooked with honey and lime, old fashioned mashed potatoes
Duck breast roasted with orange, perfumed ratatouille, polenta baguette with parmesan
Lamb shanks crystallized with four spices, thin semolina, plenty of dried fruits
Golden veal kidney, old fashioned mustard mousseline sauce, potatoes flat cake
Minute beef marinated with foie gras "Grand Veneur" sauce, cep and chesnut fried, célery purée
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