Logis de France Menu

Creative cuisine using locally sourced food such as Charolais beef

Starters

• Bourbonnaise salad with fresh goat's cheese and Banyuls vinegar dressing
  • or
• Homemade fish terrine with teriyaki-mayonnaise fusion sauce
  • or
• Confit of red peppers with olive oil and garlic, lemon basil sauce and spoonful of fromage frais
  • (from March to June, puff pastry with porcini mushrooms and button mushrooms in cream sauce)

Dishes

• Red label farm chicken from the Allier region with golden crouton wine
  • or
• Charolais beef tenderloin
  • or
• Bourbonnais hot ham with cider (creation)
  • or
• Fish fillet (depending on availability) with garnish
  • or
• Home-made duck leg confit

Cheeses

Desserts