Every Wednesday evening, buffet prepared by chef Sylvain Marsault, Toque Blanche du Roussillon
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.
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.
Pôle animation crêpes Suzette
Different seasonal fresh fruit pies
Plate of verrines with desserts, mousses, creams
Basket of fresh fruit.