Scrambled eggs (farm raised) served in a verrine accompanied with black truffle from Périgord

Warm scallops with cress coulis and caviar

Pork feet in a vol-au-vent accompanied with Paris white ham

Duck foie gras terrine and figs chutney

Hot pumpkin velouté topped with blue cheese

Crusty sweetbread with veal juice and shiitake mushrooms served with buckwheat

Aubrac beef daube accompanied with a Burgundy red wine sauce

Prime rib of Stockman beef with béarnaise sauce

Vegetarian preparation of the day

Oyster fowl vol-au-vent served with Périgord black truffle cream

Cod Fish filet with coral sauce

Stir fried scallops topped with white truffle cream

Freshly prepared french fries

Homemade Potatoe purée

Macaroni cheese

Green salad

Vegetables of the day

Roast pear with thyme and milky ice cream

Frozen nougat served with raspberries coulis

Valrhona dark chocolate soufflé

Coffee with dessert selection

Homemade waffles accompanied with fresh whipped cream and Valrhona dark chocolate

Chestnut cream, mascarpone cream flavoured with amaretto