Beef Carpaccio – Salad – shaved Parmesan – Lemon – coarse pepper

Roasted veal – tuna cream – baguette and butter

Escar­gots with Onions, Carrots, Herb Butter, grati­nated with Gruyère, Baguette

Holiday consommé – Beef garnish – Custard – Leek – Cauli­flower

French onion soup with Cognac and white wine – Crou­tons – two cheeses

Fruity tomato soup – Crouton au gratin with mozza­rella – flam­béed with gin – basil cream – pine nuts

Home­made pasta with salmon and shrimp – colorful vege­ta­bles, garlic oil, herbs, pine nuts, Parmesan – buffet salad.

Pike-perch fillet with cham­pagne foam – fine vege­ta­bles, Dauphi­noise pota­toes – buffet salad

whole-roasted-brook-trout-stuffed-with-gremo­lata-butter-sauce-herb-pota­­toes-salad-from-the-buffet

Veal esca­lope with pepper cream sauce and potato croquettes – salad from the buffet

5 small pork tender­loin medal­lions with pastis cream sauce – vege­table garnish – mush­rooms – potato croquettes

Dijon mustard crust – dark herb jus – potato croquettes – salad from the buffet

Crumble – Cream

with wild berry sauce

Vanilla ice cream, Crumble, Cream

Vanilla ice cream filled with espresso