Description

The end-of-year party menu is available from December 17 to 28.

1st entry:
Eggs full caviar
(Scrambled eggs, Baeri caviar, pressed caviar sauce and crispy pressed caviar with almonds)

2nd entry:
Smoked salmon in 3 ways
(Smoked salmon with sesame, smoked salmon with fresh herbs and smoked salmon with whole-grain mustard and truffles, lemon cream emulsion)

Main course:
Jura sturgeon
(Sturgeon ballotine with bacon, morels, potatoes and chestnuts, vin jaune sauce)

Salad and cheese:
Echourgnac cheese and salad
(Herb and flower salad and young shoots, Trappe d’Echourgnac with melted walnuts, crispy country bread slices)

Dessert :
La log Neuvic-Javerzac- Lapland
(Biscuit, praline sheet, Javerzac yogurt ice cream and Oscietra caviar)