Whisky flambé gambas brochette workshop
Beef burger, comté cheese and tonka reduction workshop
Scallops snacked with caramel and autumn leaves
Sweet reductions
Crémant brut de Charvis Bailly La Pierre, Sauvignon St Bris, Vin rosé Gascoun, red wine Coteaux du Languedoc, still waters,
sodas, coffee, tea or herbal tea.
After work cocktail with dinner
Cheese blinis with roasted prawns
Salmon gravlax burger
Scallops in marinade
Creamy scampi with candied pineapple
Crunchy foie gras and green apple jelly
Ossau Iraty macaroon on a bed of black cherries
Salmon gravlax / beef filet / Iberian ham
Cancale oyster workshop
Slate of cheese with bread
Cassolette of sea bass fillet, yellow carrot purée
Hot glass of duck parmentier, ratte purée
Sweet reductions
Crémant brut de Charvis Bailly La Pierre, Sauvignon St Bris, Gascoun rosé wine, Coteaux du Languedoc red wine, still and sparkling water, soft drinks, coffee, tea or herbal tea.
raspberry vinegar jelly
