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Journal MétroAugust 9, 2012Essayez l'escalope de foie gras poêlée à cru sur une crêpe aux pleurotes, pois gourmands en salade, confit d'échalotes et vinaigrette au jus de fruit de la passion. Read more
Genevieve CoteFebruary 5, 2012Foie gras poêlé excellent avec Sauterne au verre. La raviole de civet de canard un delice! Sommeliers passionnés. Desserts et sorbets maison délicieux .
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