Petit Gallias - Bard

Lard D’arnad Rolls With Local Motsetta And Chestnuts Flavored With Calvados And Vanilla And Micóoula Bread

Puff Pastry Stuffed With Asparagus And Ricotta Cheese, Served Sweet And Sour Beetroot Sauce

Porcini Mushrooms Flan Served With A Light Goat Cheese Fondue

Red Tuna Tartare With Golden Sesame Seeds, Topped With Raspberry Vinegar Reduction And Chives

Chnefflene Sauteed With Truffle Butter And Chives, Wrapped In Smoked Speck And Grated Crottin Cheese

Risotto With Asparagus, Creamed With Castelmagno Cheese (Min. 2 Portions)