From the delights of Touraine region, we debond a rabbit, rolled over forcemeat of hind legs, and stuffed with mushrooms and prunes, served with goat cheese stuffed baked potatoes.
From the delights of Cote d'Azur, we made beef provencale stew with handmade raviolis with tomato fillings.
Last but not least: Tian d'Agneau, lamb medallions balanced on a trio layers of tomato concassées, mushrooms, and spinach sautéed in beurre noisette, served with its peppermint flavoured jus.
The other starters we had raw tuna on puff pastry, warm salad with lightly smoked pikeperch (a kind of fish), marinated filets of fresh sardine with tomato and basil.
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