Cold buffet of starters
Asparagus with mousseline sauce
Neck and breast of duck stuffed with foie gras
Vegetable terrine
Shrimp and scampi bouquet
Auvergne ham
Turbot turban with scallops
Melon rosette with smoked duck breast
On display and decorative plates, served with various sauces and salads
Hot dishes :
Piece of Charolais with wild mushrooms
Or Grenadin of veal with chanterelle mushrooms
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