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Pan fried goose liver escalope, apple and compote

Shellfish served in a shrimp soup, cauliflower mousse and trout caviar

Brill fillet with Charlotte potatoes, purée flavoured with tomatoes, potato sauce,
balsamic vinegar

Frogs’ legs in jelly with lettuce and Muscadet

Half cooked hind fillet with spinach, oyster mousse

Wheat salad, French dressing with pink pepper, figs with Féta

Threefold of « New Year’s eve » desserts

90€