Hot meat meals

with game meat

beef fillet, mushrooms, Parma ham and puff pastry roll

with parsnip puree, tomato confiture and demi-glace sauce

(tiger prawn, foie gras, Camembert cheese) with rosemary garlic confit potatoes, celery mousse, and port-wine sauce

with “Soira” soft cheese, garlic-rosemary confit potato and black girolle jam

with fried apples and quince in blueberry sauce

with pickles, garlic-potato puree and parmesan, porcini powder

served on potato goat-cheese croquettes with garlic-rosemary sauce