Starter
A Taste of the South-West
Seared Foie Gras with Grapes, Ajo Blanco, Olive Toasts

Fish
Line-Caught Sea Bass Infused with Cahors Red Wine Lees,
Stuffed Artichoke, Air-Dried Duck Magret

Main Course
Rack of Limousin Veal, Périgueux Truffle Sauce,
Fragrant Herb Ragout, Crisp Darphin Potatoes

This menu is subject to change