Appetizers

* goat cheese toast, mesclun, Lacaune ham chips and home-made tomatoes

* Marinated salmon with dill, lemon and olive oil

* Mille feuille of crab and avocado

* Sea bream tartare seasoned with vanilla and mango oil

* Eggs casserole with chanterelles

 

Main Courses

* Duck confit, mashed potatoes with olive oil and chopped hazelnuts

* Filet de veal deglazed with balsamic and chestnut honey from the Tarn, crisp parsley vegetables

* Grilled beef, Roquefort sauce or pepper and parsley potatoes in persillade

* Roasted cod, hazelnut-lemon viennoise, herbed yogurt and braised zucchini

 

Desserts

* Tiramisu blackberries and crystallized violets of Toulouse

* Pear with chocolate, pistachios and ginger

* Charlotte Tonka Chocolate

* Cheesecake with blueberries and white chocolate

* Panna cotta with raspberry, almond milk

* Minestrone of exotic fruits, lemon sherbet and almond tile