Menu Montagnard (copie)
Entrée
Terrine de campagne aux pointes d’asperges, crème aux graines de moutarde,
pickles de légumes à la badiane
Plat chaud
Omble-Chevalier cuît basse température, sauce vierge à l’huile d’olive,
herbes fraiches et légumes confits, mousseline de patate douce.
Dessert
Crème prise au thé et fruits rouges, financier au miel et zestes de citron
Pain de campagne au levain
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