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Truffe Menu Tasting Menu Starters Fishes Meats/Poultry Desserts
MEATS/POULTRY Fillet of Vanison, Sauce Grand Veneur Duck from Barbarie with Maracujá and Maxim´s Potato. Dodine of Guinea Fowl with Foie Gras, Red Cabage and Caramelized Pear T. Bone of Lamb with Fresh Nuts and Carvi. Tournedos of Angus Beef with Truffle and Port Wine Reduction. Pigeon from Bresse with a Pistachio Crust.