**Market Menu**
*Starters* –
Dubarry velouté and Landes foie gras toast
*Main dishes*
– Venison puff pastry, pepper sauce and hunting garnish
Or
DuPeyrou-style paella
*Dessert*
– Hazelnut almond praline eclair, planketon olive oil ice cream
Full Menu 56.-
Dish of the day 32.-
During the midday hunting period:
Sliced venison from our friend Hugo
Hunting Trim
42.-