2009-12-31 20:00
Venue:
With duck on the menu.
Contact venue to reserve, 110 euros per person.
Menu
- Mise en bouche
With velvetty cepes mushrooms soup, foie gras, and crispy monkfish fillet - Starters
Smoked salmon and crab claw salad - Main course
Duck tournedos, foie gras sauce, grenailles potatoes - Dessert
Chocolate and hazelnut mousse
- Includes half bottle of champagne
