2009-12-31 20:30
Venue:
Festive menu at the Port Palace Hotel.
Chef Patrick Raingeard presents his New Year's Eve menu with seasonal ingredients.
- Amuse-bouche with lobster
- Salmon millefeuille with Aquitaine caviar and sweet potatoes
- Baked scallops with truffle, foccaccia and "pain perdu"
- Salers beef fillet, Rattes potatoes with morilles mushrooms, beef jus with foie gras
- Pastry chef's pre-dessert
- Vacherin cheese with blueberries
