Every Wednesday evening, buffet prepared by chef Sylvain Marsault, Toque Blanche du Roussillon
starters :
Cutting of Iberian ham, Plateau of sausages composed of chorizo, lomo and whisk, etc....
Cutting of duck foie gras on warm brioche
Shellfish in parsley: mussels, knives and shells
Seafood platter: oysters, whelks, prawns, prawns and oilcake claws
Norwegian smoked salmon plate
Plate of shells, mussels and scallops au gratin
Assortment of salads: beans and smoked duck breast, tomatoes Marmande and mozzarella di Bufala with pesto, tortellini with smoked salmon, red peppers and Boquerones.
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Example of Dishes :
Cutting of cooked whole fish in a salt crust
Large piece of meat such as prime rib of beef
Two toppings to choose from. For example: Spanish rice, mashed potatoes with organ oil or vegetable tian.
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Dessert buffet:
Pôle animation crêpes Suzette
Different seasonal fresh fruit pies
Fruit salad
Plate of verrines with desserts, mousses, creams
Basket of fresh fruit.