STARTERS :

BROCCOLI SAUTÈS WITH PEANUTS
OR
ROAST AUBERGINE WITH TOMATOS AND MOZZARELLA
OR
CREAM SLICE OF SWEET PEPPERS TO APPLES

PRINCIPAL DISHES :

TORTELLINI WITH THE SPINACHES ROSE SAUCE
OR
LAMINATED OF WATER CHATEIGNE,
MUSHROOM, AND PISTACHIO WITH THE SAFFRON,
OR
QUINOA IN CHINESE CABBAGE SHEET

TRIMMINGS :

SCENTED ROQUETTA A the TRUFFLE OIL
OR
VEGETABLE CREAM FROZEN TO THE CORIANDRE
OR
TOFFU AND SOYA STOVE WITH PEANUTS

DESERTS :

PEARS POACHED WITH THE HOT WINE SAUCE CHOCOLATE
OR
TEPID TART TATIN BEEN USEFUL
OR
BANANAS FLAMBE WITH THE PASTIS


The “ID " Restoration, chef in residence.
Gastronomy, Event, gastronomical Delicatessen, Stays, Course of kitchen.