Foie Gras Raviolis soaked in a cappuccino of Chanterelles
Or
Guinea-fowl pâté, condiment with tamarind
•
Hake fillet lemon grass
French Green lentils from The Puy
Or
Quails from Vendée in a gourmet sauté
Light mushrooms mousse
•
Clafoutis seasonal fruits
Or
Warm chocolate cake “grand cru”, cacao sorbet.
