composition and ingredients
Yellow carrot rolls stuffed with duck confit and foie gras with port, millefeuille de comté with truffle, smoked salmon back and gravlax sauce blinis, Half figs with Sainte-Maure goat cheese from Tourraine AOP and Ibaïama ham
Contains gluten, eggs, milk, celery, mustard, sulphites, fish.
Traces: Our pastry laboratory is used to handle : crustacean, peanuts, soya, nuts, sesame, mollusc.
Our kitchen is made to handle : gluten, crustacean, eggs, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin, mollusc, fish.