Chaleur des Cimes

Starters :

• Pumpkin soup, Hazelnut and bacon, parsley crisps.
• Half-cooked goose foie gras, with red onions and raspberry vinegar jam.

Main courses :

• Filet of local fish (Fera) with meuniere sauce, winter vegetables and Jerusalem artichokes crisps.
• Hare à la Royale.

Desserts :

• Crepes Suzette cooked with Grand Marnier.
• Bourbon vanilla crème brûlée.