Cuisine

  • Guinea fowl served at Claire de la Plume Restaurant
  • Guineafowl
  • Butterscotch Dessert
  • Peach Cheesecake
  • Chocolate Dessert with Fruit
  • Mushroom Appetizer
  • Strawberry mousse with Fruit and Chantilly
  • Veal with greens and risotto
  • Trout with Articokes
  • Caillette appetizer
  • Strawberry Cheesecake with Chantilly
  • Lobster Mousse with risotto
  • Pork Medallions with risotto and sweet potato mousse
  • Razor Clams Appetizer
  • Pate, Relish and Salad appetizer plate
  • Chocolate dessert
  • Peach Sorbet
  • Salmon with Eggplant relish Appetizer
  • Salmon Almondine with risotto and salad
  • Beef Ribs with Risotto and salad