The Autumn & Winter Collection

Starter

Terrine of Foie Gras with Chestnuts, Prunes and a Beaumes de Venise Jelly

Salad of Breton Lobster with Artichoke and Truffles

Cream of Pumpkin Soup with Foie Gras, Tortellini and Truffle Oil

Stuffed Vegetables Provencal with Olive Oil Vierge Maussane

Croustillants of Sweet and Spicy Couscous with Roast Foie Gras and Black Grape

Crayfish and Watercress Soup with Frogs Legs

Main Course

Fricassée of Breton Lobster with Dried Fruits and Paprika Sauternes Sauce

Beef Fillet with Flan of Spinach, Tomato Polenta and Armagnac Sauce

Pink Roast Fillet of Venison with Braised Red Cabbage, Celeriac Puree and Sauce Poivrade

Fillet of Pan Fried Turbot with Pepper and Fennel Puree on Basil Butter

Roast Pigeon with Glazed Chestnut, Savoy Cabbage and Juniper Berry Sauce

Organic Chicken Breast with Green Asparagus and Chanterelle Mushrooms

Cheese

Marinated Goat Cheese and Courgette Ravioli with a Confit of Tomatoes and Roquette Salad

Roasted Camembert with Caramel Ginger and Mesclun Salad

Dessert

Chestnut Crepiere with Vanilla Bourbon and Valrohna Sauce

Winter Leaf Entremets with Raspberry Sorbet

Traditional Tart Tatin with Bourbon Vanilla Ice Cream and Caramel Sauce

Sorbet of Passion Fruit and Redcurrant with Exotic Fruit Coulis

Crème Brûlée with Ice Cream Fritters and Orange Tuile

Tiramisu Drops with Cappuccino Sabayon

Coffee
A three-course menu to include starter, main and dessert

(Minimum 20 person)