Salmon carpaccio smoked with dill and the coriandre
or
Nîmois brandade (puree of cod) gratin
or
Salad Périgourdine
or
Muddle of salad to 3 marinated cheeses
~~~
Slice leg of lamb in tapenade
or
Pavé (thick steak) of bull with thyme and rosemary
or
Steaklet of duck to boletus
or
Bar filet to the sorrel
~~~ Menu Provencal ~~~
Small pélardon (goat's milk cheese) of the Cévennes to sesame and crudenesses with the basil
or
Tart of Provence with the thousand perfums
ou
Believed ham Chiffonade and tomato anchoïade
ou
Thin slice of tomatos and mozzarella to the Parmesan and its sorbet with the basil
~~~
Gardianne (stew) of bull to the Saint Gilloise
ou
Blink of chicken to crystallized and lemon-yellow vegetables
ou
Onglet (steak) with stewed onion
ou
Mullet filet to the basil
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