Main courses & desserts

Roasted chicken breast with chorizo

 

Beef ribsteak with homemade Béarnaise

 

Farm pork cutlet with sage 

Veal kidneys with chanterelle mushrooms

desserts & cheese

 

Laguiole (cheese from Aubrac cow) 

Coffee with small desserts 

Chocolate soufflé

 

Millefeuille laykered flaky pastry (vanilla)

 

Roast figs, red fruits coulis, vanilla ice cream 

Peaches on vanilla ice cream with red fruits sauce

 

Ice cream & sorbets

(cacao, Madagascar vanilla, lavander honey-thyme, peaches, melon)