Gastronomic set meal

Fresh Terrine of Duck Foie Gras
and Hot Toast
•••••
Pikeperch Fillet,
Ratatouille with Fresh Thyme,
Saffron Sauce
•••••
Crisp Duck Magret,
Morille Mushroom Sauce
•••••
Cheese
•••••
Homemade Cake

Half board set meal

Country Soup
or
Potage
•••••
Salad Mixture à la Périgord
or
Duck Terrine with Walnut Oil
or
The Chef’s Plate of Smoked Salmon
and Rillettes
or
Fish Terrine on a Fresh Tomato Coulis
•••••
Trout Fillet in an Infusion of Leeks
or
Salmon Escalope, slightly Saffron Sauce
or
Périgord Pork Roast, Shallot Sauce
or
Leg of Guinea Fowl stuffed
with Cep mushrooms
•••••
Cheese
•••••
Homemade Dessert
•••••
.

Périgord set meal

Slice of Duck Foie Gras
•••••
Homemade Duck-leg Confit,
Potato Pie with Cep Mushrooms
•••••
“Cabécou” (Goat’s cheese)
•••••
Walnut Tart
•••••