Our Entries

         Foie Gras with French toasted bread and fig Chutney

  Cold seasoned eggplant puree with "Creme de sesame "

  Both Salmon tartar (Fresh and Smocked Salmon) with Dill Creme

  Cassolette of Burgundy Snails in Parsley and Garlic Butter

  Chicory Salad With Walnuts and Roquefort Blue Cheese

  Sautéed Frog Legs in Garlic & Parsley Served on Lettuce

  Oignon soup Topped with French Bread & Cheese

  Sautéed Squids in "Chili d'Espelette"

  Rio Dos Salad ( Avocados, Shrimps, Palm Hearts, Diced Tomatoes, Olive Oil)