The Menu

Carpaccio of southwestern PGI duck breast, cherry condiment

Bread dough tart with onions, black olives and sardines.

Grilled eggplant and eggplant caviar, dry-cured ham with crispy parmesan cheese

Declination of tomatoes with basil oil, mozzarella di buffala
PDO and tomato basil sorbet

: Vegetarian Dish

Terrine of duck foie gras IGP from the south-west with Porto, Porto jelly, toasts with cereals

Hake braised with white wine and green anise, ratatouille, bulgur

Quinoa Poke bowl, with crispy poultry from Licques

Aubrac beef tartare, olive and bacon crumbs, smoked with hay mayonnaise

Risotto with pesto verde, Pecorino, small vegetables

: Vegetarian Dish

Rack of roasted piglet, warm salad of Le Puy's lentils and Champagne's lentils with sage

Polenta cake with lemon, whipped cream with lime and Isigny PDO cream ice cream (gluten free)

Profiteroles with chocolate sauce Cao flower 70% with Ethiopian Maniguette pepper

Red fruit crown, creamy Mara des bois strawberry with Timut pepper, strawberry-rhubarb sorbet

Declination of peaches, cooked, raw, vervain sorbet

Apricot and rosemary tartlet with Chartreuse jelly

Duo of Rocamadour and Trou du cru cheeses