Egg cocotte, parsley crust, mushrooms and garlic purée
Food Category: LES ENTRÉES FROIDES ET CHAUDES
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