✨ Capon with morels sauce cooked in champagne wine - 2kg
✨ Capon forest sauce with porcini mushrooms ±1.7kg
✨ Chicken fillet with morels sauce ±1.68kg
- New
Chicken fillet with porcini mushrooms - 1.8kg
Coq au vin mushrooms carrots - 1.8kg
✨ Sea bass with lobster and crayfish sauce - 2.8kg
Scallops prawns and vegetables creamy sauce ±1.8kg
✨ Soufflé with salmon and crayfish tails 12x±250g
✨ Sautéed venison with grand veneur sauce - 1.65kg
✨ Wild boar stew with grand veneur sauce ±2.6kg
✨ Stew of Saint-Hubert deer and chestnuts - 1.7kg
✨ Fondant of veal with slivers of morels ±1.7kg
✨ White sausage with cognac x10 ±1.2kg
✨ White sausage with black truffle x10 ±1.2kg
✨ Ham in a crust ±1kg
✨ Filet mignon in crust - 700g
- New
✨ Candied chestnuts with ceps cream ±2.1kg
Embeurrée de pommes de terre aux morilles - 1,5kg
- New
- New
Leek fondue with chanterelle mushrooms - 1.5kg
Fricassee of porcini mushrooms - 2kg
