Vegeterian collection menu one
Raw and cooked seasonal vegetables
with mushroom puree,
garden raddish dressing with lemon.
Steamed fennel flan, three bean compote,
tomato fondue, fennel seed butter.
Pudding off the choosen collection menu.
Vegeterian collection menu two
Cauliflower and cumin panna cotta
with aubergine caviar.
Warm gateaux of local goat's cheese
baked in courgette leaves with tomato salsa.
Pudding off the choosen collection menu.
Vegeterian collection menu three
Warm salad with red lentils pickled apple
watercress and caramelised endives.
Savoury herb pomme rosti cake
roast roots and flower vegetables,
provincial sauce.
Pudding off the choosen collection menu.
