Sausage, smoked Brie & rillette of pork. Celery remoulade, pickled condiments & bread.
Loads of glazed onions cooked with veal broth, white wine & thyme. Served with a “lid” of bread and grated Emmentaler
rillette of smoked & baked salmon in rustic herbal dijonaise, served with crispy crûdite of winter apple & fennel in vinagrette.
