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Amuse-bouche du moment


Cadurcienne style Gnocchi

Pike Perch
roasted then cooked in cocotte, beetroot panache
And vegetable roots, a touch of smoked oignon, Malbec reduction

Golden brown veal sweetbread,
black truffle from Lalbenque mash potatoes, laurel sauce

Brillat Savarin
with black truffle from Lalbenque.

like mille feuilles style, ginger cream and sorbet