The starters


Foie gras poached in spiced wine,

toast toasted country bread and candied shallots.

Of

Terrine of red mullet with fennel and orange,

braised pepper coulis.

Main courses


Veal cheeks of Corrèze melting,

multicolored carrots and potatoes as Parmentier.

Of

Cod fillet in herb crust cooked in broth,

fallen leaves of Swiss chard and spinach,

beetroot and mustard mousseline slightly.