Green lentil velouté (organic) from Michaud le Petit Jard, shortcrust tartlet with fresh cheese, and dried duck breast
or
Brioche sausage from Maison Vérot, lamb’s lettuce salad, Périgueux sauce
Butternut squash risotto, pumpkin seeds, fennel, and Cazette flower
or
Braised beef chuck in Burgundy style, tender carrot and potatoes
Angel cream, seasonal fruits and organic muesli with honey from Île de France
or
Roasted fig tart, Breton shortbread
This menu is given for information and can be modified as it is not part of the contract