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AMUSES BOUCHE TERRINE DE FOIE GRAS D’OIE A LA TRUFFE Terrine of foie gras of goose cooked with truffle, and its brioche CHAPON DE PINTADE Capon of guinea fowl, prunes marinated in the armagnac, crushed potatoes ASSORTIMENTS DE FROMAGES DE CHEVRE Assortments of goat’s cheeses TARTELETTE AUX MARRONS GLACES Crystallized chestnuts tart, rum vanilla ice cream ASSIETTE DE MIGNARDISES
75 € PAR PERSONNE Accompte pour toute réservation. All dishes on this menu are prepared from quality products by the chef Marc Ouvray and his team. |