GOURMET CUISINE

The Flores appetizers

The inn soup of the day

Fish red mullet salsa mediterranean and ginger tzaziki
Goat toast with black sausage , pineaple caramelized , Bagels chips two salmon's tartar  roasted ciabatta
Smoked duck slices in tataki marinated shallots marinated in Fennel salsa
Beef carpaccio shallot's vinegar tile blow of parmesan cheese
Pop Corn of ''ris de veau '' with strong sauce

Granite of the day
Saint Alexis of the mont's trout Mascarpone muslin lemon and coriander
Deer hazelnuts with wellington and sauce with spices bread  
Duck 's filet with blackcurrants sauce
onion's confit
Beef filet mignon with a maltese sauce and fine herbs
Play of calf cooked slowly and cabbage with butter
Lamb with pink peper and fine herbs
Veal osso bucco with dates tomatoes and vanilla

Salad
Chief's desserts selection
this menu is an example could be changed