N°3.
Pavé de bœuf AOP, pithiviers de légumes de saison – ail noir & refrain, croustillant de pommes de terre, jus corsé.
N° 4.
Noix de Saint-Jacques snackées, cromesquis de noix de Saint-Jacques au beurre d’herbes, fenouil confit, crémeux citron, crumble au sarrasin, émulsion chlorophyllée.
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