CATERING AND EVENTS !
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• Starters
| Creamy red kuri squash soup, topped with chorizo crumble and diced chorizo (G F) | 14 € |
| Beetroot tartare with walnuts, fresh goat's cheese mousse, walnut oil, and balsamic glaze (G.F) | 13 € |
| Escargot cassolette in a Viognier and chanterelle sauce, with a parsley crumble | 26 € |
• Dishes
| Pork medallion from Aveyron des Monts Lagast raised on straw with Banon cheese sauce (GF) | 35 € |
| Bouillabaisse with shellfish soup (Prawns,Vives, St Pierre, Sébaste, or red Mullet in filey depending on arrival) (G F) | 46 € |
| Wild mushroom and chestnut risotto with chanterelles (GF) | 25 € |
• Desserts
| Selection of three cheeses refined by award wining cheese dairy Lou Canestéou | 14 € |
| Acacia honey crème brûlée tartlet with a blood orange confit | 13 € |
| Walnut financier with cider gel, salted caramel apples, and caramel mousse | 13 € |
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