Menu The Foie Gras
Tender rocket, roasted quince, foie gras, homemade vinaigrette with honey and balsamic vinegar.
The Quail
Flambé with Armagnac, grape sauce, chestnuts, glazed turnip with orange, basmati rice with raisins and pine nuts.
The duck
Roasted with green pepper, beetroot and kumquat (for 2 pax).
The venison
Ragout with pappardelle, forest mushrooms and winter truffle.
Wild boar
In wine sauce with prunes and shallots.
The chocolate
Chocolate mousse with caramelized walnuts, chestnut and jelly of red berries.