Saint Valentin's Menu
Thursday, February 14th, 2013
Cocktail of the Saint Valentin and Mise en Bouche
Salad Perigourdine with its Toasts with liver of fattened duck and breasts of Smoked Duck
Thigh of Young duck in the Orange or according to your choice in the Green Pepper accompanied with its Gratin of Potatoes (a crusty, browned top) and Soft Sweet potatoes
Fromage frais (white cheese) or a selection of Dry Cheeses
Taraillettes Gourmandes (small potteries with different desserts)