"à la carte" summer 2010 - meat

• The Ibéric Pork Bellota “Pata Negra” : sollo millo sealed in a pan, red peppers, eggplant grilled and “Grelots” onions .
• Lamb from Quercy : saddle roasted à la provençale, panisse fried with olives, potatoes crispy and “pepquino” fricasse, Lautrec pink garlic juice.
• The Duck : filet sealed in jasmine, mashed zucchini edamames panfried and candied tomatoes singed in “Eau du désir” sake, corn sorbet.
• Sweetbread of Veal : sweetbread and lobster roasted with gingerbread, caramelized leeks, herbs crispy. .

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