|
|
€ |
|
Ray fish brandada with white truffle oil |
18,00 |
|
Salad of wildfowl in aspic and ham with spicy mango, served with seared goose foie gras |
17,20 |
|
Seared frogs' legs casserole served with garlic and parsley cream sauce |
16,30 |
|
Seared frogs'
legs à la provençale |
17,20 |
|
Crazy salad of smoked gambas, smoked magrets and chopped smoked foie gras |
19,00 |
|
Home-cooked smoked salmon "Label Rouge" from Scottland, toasts and Echire butter |
16,30 |
