Menu at 50?
Mille feuille de foies et Jurançon: fine melting apple, semi-cooked foie gras, pan-fried liver and onion compote highlighted by a delicate Jurançon sauce
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Stuffed leg of duck with vegetables: Stuffed leg of duck with aged meat, slivers of liver, forest mushrooms and chestnuts. Served with Chef's sauce. Turned vegetables and creamy sweet potato purée
***
Duo of frosted desserts
Reservations on 05 58 49 24 21.
Mille feuille de foies et Jurançon: fine melting apple, semi-cooked foie gras, pan-fried liver and onion compote highlighted by a delicate Jurançon sauce
***
Stuffed leg of duck with vegetables: Stuffed leg of duck with aged meat, slivers of liver, forest mushrooms and chestnuts. Served with Chef's sauce. Turned vegetables and creamy sweet potato purée
***
Duo of frosted desserts
Reservations on 05 58 49 24 21.
