Specialities:
* Duck Foie Gras Truffles flavoured with Armagnac
Dried prunes d’Agen Chutney
* Wild Seabass Fillet from Brittany served on tomato compote
Black Olives Coulis
* Sautéed Sweet bread Flambéed with Armagnac
Morels sauce
* Sealed Duck Liver Foie Gras, Served on Rösti
* “Paris-Brest“ choux puff ring filled with Bailey’s flavoured cream