With compote d'aubergines, pine nuts and thyme blossom.
With mushroom giroffle and cidre cream fraiche.
With fresh tomato fondant and mashed potato paillasson.
With asparagus, almonds and arome framboises.
With lemon rind, pipperade coulis and fondant de betterave.
With lait de coco in potato nest. Served on a bed of rice.
In saffron broth with garlic aioli.
With quinoa and pulpe de mangue.
Menu for Paname provided by Allmenus.com
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