(Beef Tataki, peanuts, Thaï salad)
(Semi-cooked duck foie gras «nougat» with free range pork)
(Fat Pig’s Mozzarella Tomato)
(La Mique in spring bruschetta and its 3 dips)
(Duck breast, zucchini green curry coulis)
(Loin of pork with Japanese style lacquering)
(Sangria braised beef chuck, balsamic vinegar strawberries)
(Fish, inspiration of the moment)
(Duck leg confit, carots - orange - coffee coulis and its cashew nuts croquette)
(Plate of pork : Iberian Pressa, Pig's trotter croquettes, Pressed loin and eggplant)
(«Bounty» chocolate panna cotta)
(Pistachio, raspberry biscuit)
(Walnut soufflé (walnut syrup - tonka)
(Pineapple carpaccio, homemade sorbet, lime, don papa)
(Magic brownie)
(2 scoops of local ice cream)
(Artisan Goat cheese)
(Pierrô selection of cheeses)
