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Quail breast and foie gras terrine with condiments
Light and fluffy crab soufflé with delicate seafood bisque
Light garlic, parsley risotto and garlic prawns
Roasted duck breast, English spinach, potato gratin, orange sauce
Brillat Savarin (Burgundy, France) Deliciously decadent triple cream brie
Fresh blood orange salad with Campari jelly and orange mascarpone
Choux pastry filled with coffee custard, caramel sauce and crushed nougatine