Spring Menu 2015
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Spring Menu 2015

by PASCAL LEROMAIN

S P R I N G 2 0 1 5 The Unmissables of Barive Various ways of duck foie-Gras: Candied, poached in blackcurrant wine, in pepper roasted and with artichoke 39 Crispy turbot with wild mushrooms, creamy champagne sauce 46 Père André’s fillet of beef – Special... More

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