Put in mouth
Terrine of laughter of calf(veal) in chanterelles, cremates brulée of foie gras in the gingerbread
Or St Jacques's walnut roasted in crust of hazelnuts, zabaglione to the crayfishes
Or salad of quail's nets and fried foie gras, green asparaguses, vinaigrettes in the curcuma
Net of bar burned(blown) out on skin, fine ratatouille in the flower of thyme
Or piece(room) of Charolais to St Pourçain and crystallized shallots, foam(moss) of vegetables
Or aiguillettes of duck in the juice of
Price: 29.00 €
Inclusive of service charges