Wild Dinner in Spring

Aperitif & Amuse-Gueule

Rose Elderflower Prosecco

Radish leave cream with young pea


First Cruditée of Lierlou

Labanhée from our Goats with wild Thyme

Plat de Résistance 

Wild vine leaves with sour cherries

Salade ‘Herbes du Causse’

Smoked Fava beans

Goat Ricotta with Walnuts


Dessert & Digestif

Unripe figs

Goat Lassi with rose petal jam

Rosemary Honey Eau de Vie

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