Hors d'Oeuvre

Smoked Salmon with Black radish, Mousse of Rocket Salad

Veal terrine with mushrooms, preserved potatoes and mushrooms soup

Sesame seeds lace biscuits with smoked foie gras, jurançon granita

Mosaic of foie gras and red wine, crisp chosolate

pan sautéed foei gras, orange marmalade and pear with red wine

Frog's leg pot, razor clam with snail butter and crayfish, scallops cream

Warm Oysters flavoured with saffron, fish soup

 

Fish

Fillet of daurade pan-sautéed, king prawns mousse, leeks vanilla-flavoured

Anglerfish paupiettes in old fashioned style, smoked bacon emulsion

Pan-sautéed fillet of plaice with stuffed squids

 

Meats

Knuckle-joint of lamb flavoured with star anise ans liquorice, crisply shallots with Gorgonzola cheese

Stuffed saddle of rabbit flavoured with mild spices (gingerbread)

Fillet of beef with shallots and port wine sauce, pressed potatoes with foie gras,
sautéed snails with snail butter

Pigeon cooked with two ways, and flavoured with three vinegars

(*) Latin America origin

Desserts

False tiramisu with caramelized apples, caramelized custard ice cream

Iced dessert mousse flavoured with orange and tan gerines, Fjord sorbet

thin slices of black chocolate and chocolate mousse, banana emulsion