Cream of parsnip, truffle siphon, chicken jus and crisp
Perle de Sauvignon - IGP Pays d'Oc - White - Sauvignon blanc
On the idea of a Carbonara:
Celeriac spaghetti, marinated egg yolk, truffle and vol au vent sauce
Special Chardonnay Reserve IGP Pays d'Oc
Chicken from the region stuffed with truffle and foie gras, red wine sauce
(Cross Series "Sélection Terroir" - AOP Fitou Rouge)
Brillat savarin with truffle
Truffled chocolate tart, melanosporum crème brûlée, chocolate sorbet
(Vin Doux Naturel - Maury - Rouge - Grenache)
The conchiglioni stuffed with pig's trotters and black diamond shards, mushroom velvety.
Zander in blanc manger, raw root sticks, truffle oil.
Chicken supreme in a gourmet crust, spelled risotto with truffles and carcass juice
Brie de Meaux cream cheese, truffle and olive oil flavored with truffle.
Young Roquette
The soft and crunchy meringue in the middle of its truffle cream.
Pumpkin in capuccino with black diamond shards
and roasted hazelnuts.
Grindstone pie spread with truffle butter, semi-cooked foie gras, raw and crispy roots, truffle shavings and oil.
Beef cooked slowly in the juices of the Minervois, on a bed of truffled crushed apples, glazed carrot and just snacked onion.
The bush of sheep is like a cloud in the sky.
Victoria pineapple, light Melano cream, crunchy meringue.
Macaronnade with truffles
Roasted sea bass, truffled celery purée, Noilly Prat sauce
Quasi of veal in truffle Viennese sauce, braised salsify and truffled dauphine apple
Fine tart of St Maure de Touraine truffled
Truffle and hazelnut macaroon
Aperitif accompanied by his cocktail pieces, according to Jérome Ryon
Fish according to Pierre Mesa:
Fresh fish melico, its velvet with Minervois truffle infusion
and fricassee of winter vegetables.
Dish according to Jean-Marc Boyer:
Roasted guinea fowl breast with truffle butter, foie gras and parsley emulsion.
Cheese according to Jérôme Ryon :
Cervelle de canut truffée
Desserts according to Jérôme Ryon:
Opera verrine, chocolate truffle mousse, coffee bavaroise
and its shortbread with fleur de sel.
Quail breasts cooked in sparkling butter, roots preserved in salt and duck fat, celery mousseline with black truffle
Roasted 80-day-old milk-fed veal loin, hazelnut milk, salsify and potato flan with black truffle
Terrine of fresh goat's cheese with truffles, dandelion salad with argan oil
White chocolate, salted butter caramel, truffle and wild Madagascar pepper bavarois
A version of a petit salé with green lentils, Villeneuve truffle on a Colonnata bacon mousse
Soft and marbled organic hen's egg, smoked with cherry wood, truffles and emulsion.
Quasi de veau fermier de l'Aveyron contisé à la Truffe, Pipe Regatti, fine sweetbread sauce, truffle juice
Brie according to the chef's inspiration
Choco-truffle, whole milk ice cream, jasmine scent and Méla-nosporum
Coffee and mignardises
Mousseline of scallops with vegetables and truffles, roasted walnuts, a toast with condiments, a cream sauce
Cheek and chuck of beef confit with Minervois wine, gratin of root vegetables and chard, truffled cooking juice
Comté and quince, a truffled butter
Semi-cooked chocolate biscuit, diplomatic vanilla cream, truffled meringue shell and sesame and gruée tuile
Coffee and sweets
Crayfish and poultry wings au gratin with Bethmale vermicelli
and smoked ham nuts bound with truffles, a supreme sauce
Confit of farmhouse pig's breast, potatoes and onions, burnt cream with bacon and garlic, truffle juice
Pays Cathare" escutcheon and truffled milk jam
Thin sheets of chocolate, bread with praline chips, light cream of truffled mascarpone and coffee
Coffee and sweets
Castelnaudary beans spread with sage and mozzarella
Roquette with Melanosporum truffles
Back of farmhouse guinea fowl with duck foie gras and truffle, peppered artichoke, leg fricassee
Camembert with raw milk, black truffle
Crunchy shortbread with pumpkin, truffle and cocoa sorbet
Coffee and sweets
Aiguillette of sea bass on a bed of Jerusalem artichokes
glazed with Argan oil and black truffle
Truffled cockerel with cabbage and herbs, topped with foie gras butter
Cheese
Cannelloni with praline, fresh truffle and dairy caramel
Coffee and sweets
Foie gras with spices and homemade fig jam
Brandade demi-deuil revisited by the Confrérie
Cheese
Vanilla mille-feuille
Coffee and Wine
Amuse-bouche
Chestnut soup
Game pie with foie gras
Maceration of Roquefort cheese with Port
Infusion of pear with wine Chibouste with black diamond
Kir and mignardises
Egg surprise with truffles
Prawn soufflé with truffled langoustine coulis
Veal chuck studded with foie gras and truffle sauce
and potato poupeton
Brie with truffles
Rice pudding with caramel and truffles - Café et Bulles