Terrine of duck foie gras
Salmon in pastry and leeks in white butter
Chestnut cream soup with duck foie gras
Onsided halibut fillet, Hollandaise sauce
Beef Charolais fillet with with shallot sauce and Reuilly
Duck breast caramelized with honey
All dishes are served with seasonal vegetables.
Assortment of Berry goat cheeses
Cream cheese: plain, sweetened, with honey or Berry-style prepared
Salted butter caramel tiramisu
Crunchy with chestnut mousse
All dishes are cooked at the last monute; preparing plates requires some waiting time.