Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers
Aniel Zélie stuffed pigeon
Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.
2009 France Bronze
Milk lamb in three services.
Soufflé of duck with foie gras, truffled macaroni eggs and cabbage chartreuse.
Margaridou rack of veal.
meat tray
“George Roux” Danish royal veal in eight ways.
