Market menu from October 8 to 12
The Market Menu Dubarry cauliflower velouté, mascarpone and roasted hazelnuts *** Beef bourguignon cooked with Pinot Noir, tagliatelle and creamed spinach Or Wheat risotto with […]
The Market Menu Dubarry cauliflower velouté, mascarpone and roasted hazelnuts *** Beef bourguignon cooked with Pinot Noir, tagliatelle and creamed spinach Or Wheat risotto with […]