Le plat N°3 : Le Suprême de Volaille. Elevée & soignée par nos éleveurs régionaux, labélisée afin de garantir sa qualité, le chef en extrait la partie la plus fine, pour une proposition terroir gastronomique.
Le plat N°4 : Les Saint-Jacques, nos petites chéries de Normandie. Juste snackées pour en apprécier la chair douce & délicate.
Pommes de terre, et autres légumes de saison accompagneront votre dégustation.
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