Croustillants de betterave: pour les craterelles en garniture du lievre a la royale
Gougere au fromage -- a baguette rather than little balls
On the side of the aperitif: cold vegetable soup on a angoustine gelee; micro tartine of jambon persille (with a micro toast, a mini slice of cheese and a trace of mayonnaise), croustillant de pied de porc
La soupe de topinambour (Jerusalem artichoke soup -- standard setting with only J artichokes, water, salt and a hint of hazelnut oil)
Artichauts barigoules a la truffe
Tartine de cepes: porcini juice humecting the toasted bread, porcini spread, fried porcini, roasted porcini, salad, pinuts, porcini juice
ragout de legumes racines (roots and chestnut ina stndard-setting calf juice): navets, topinambours, racines de cerfeuil, salsifis, des marrons aussi
Lievre a la royale facon Ali-Bab (hare is de-boned and stuffed with foie gras, cooked 36 hours in wine, sauce is thickened with blood and foie gras).
Le lievre a la royale du Senteur Couteaux (hare stew, cooked 36 hours in wine, reinforced with truffle and also thickened with blood, and garlic chips -- even stronger)
figs, hibiscus, mint
Quince is cooked six hours in honey and garam massala spices, served with red sweet pepper and a laurel sorbet
Soupe d'haricots blancs, mousse de lard, rapée de jambon du Morvan
Coquillages et racine de persil, jus marinière au beurre noisette
Fricassé de cuisses de grenouilles et escargots, jus léger aux herbes, épinard farci à la grenouille
Rognon de veau cuit dans sa graisse à la moutarde pomme/macis...
...pomme de terre farcie, toast au gras de rognon
