Sunday 21st of October – Menu


Meat: Fillet of venison, apple, quince and dauphine potatoes
Fish: Scallops with leeks, butternut and juice of mussels
Vegetarian: Parsley risotto with deep fried onion
Speciality: Fine egg pasta with Bouchot mussels and pimento

 

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by Jerome
Category: Bistro, food
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