Food Category: LES ENTRÉES FROIDES ET CHAUDES

Egg cocotte, parsley crust, mushrooms and garlic purée

Langoustine ravioli with black truffle & foie gras sauce

Caviar over a crispy poached egg & smoked salmon

Pig trotters roasted on a toast, parmesan cheese and black truffle from Périgord

Pan-fried duck foie gras with liver mousse tartlet and plum wine sauce

Chestnut in a fine velouté, Jerusalem artichokes and celery confit, black truffle from Périgord