Appetisers
Duck foie gras served with pan fried apples, spinach shoots and walnut bread Or

Fine layers of vegetables and fish (perch, crayfish, carrots, courgettes, celery, salmon) in a lightshellfish sauce Or

Lightly creamed red potatoes on spinach shoots, fine flaked fish on a wafer biscuit served with trout roe in balsamic Or

Assorted steamed vegetables served in a cabbage leaf bowl seasoned with walnut oil andsprinkled with parmesan

Main course dishes
Tenderloin of pork rolled in spice bread and feuille de brick (carrots, courgettes, celery, onion) served with a sweet and sour sauce Or

Leg of duckling in wine sauce with creamed carrots and jacket potatoes Or

resh salmon fillet roasted with charlotte potatoes and served in curry sauce Or

Rump steak, gratin dauphinois and jacket potatoes ( not for group)

Cheese A duo of regional cheeses garnished with fresh salad

Desserts
A layer of milk chocolate topped with peach and crumble toasted in the oven Or

bavarois with minted strawberries and a light almond biscuit Or

Flakes of praline chocolate, light almond biscuit and apricot chunks Or

Battered apple savarin on shortbread, topped with a baby pear in syrup or caramel ice cream (according to season)

Drinks Not Included

Kir Cremant
Sparkling white wine with blackcurrant liquor

Appetisers
Duck foie gras served with pan fried apples, spinach shoots and walnut bread Or
Fine layers of vegetables and fish (perch, crayfish, carrots, courgettes, celery, salmon) in a lightshellfish sauce Or
Lightly creamed red potatoes on spinach shoots, fine flaked fish on a wafer biscuit served with trout roe in balsamic Or
Assorted steamed vegetables served in a cabbage leaf bowl seasoned with walnut oil and sprinkled with parmesan

Main course dishes
Tenderloin of pork rolled in spice bread and feuille de brick (carrots, courgettes, celery, onion) served with a sweet and sour sauce Or
Leg of duckling in wine sauce with creamed carrots and jacket potatoes Or
Fresh salmon fillet roasted with charlotte potatoes and served in curry sauce Or
Rump steak, gratin dauphinois and jacket potatoes ( not for group)

Our Desserts
A layer of milk chocolate topped with peach and crumble toasted in the oven Or
bavarois with minted strawberries and a light almond biscuit Or
Flakes of praline chocolate, light almond biscuit and apricot chunks Or
Battered apple savarin on shortbread, topped with a baby pear in syrup or caramel ice cream(according to season)

House red wine Bordeaux chateau Comte Segur
white wine Touraine Sauvignon / Mineral water /coffee

By Car
Parking at the Musee d'Orsay and Quai Anatole Franace. Access by the inside express road on the Rive Gauache.

By Metro
•Assemblée Nationale
•Solferino (Line 12)

By RER C
Musée d' Orsay

By Bus
• No. 24, 68, 73
• 94 Solferino
• 72 Pont de Solferino