Auberge Frankenbourg, La Vancelle
Amuse bouche - Goats cheese on vegetables and cold celery and bacon soup
Auberge Frankenbourg, La Vancelle
Starter- Slightly smoked salmon
Auberge Frankenbourg, La Vancelle
Starter - lightly fried whole foie gras and date chutney
Auberge Frankenbourg, La Vancelle
Beef fillet topped with fungi on diced celery with pureed creamy potatoes
Auberge Frankenbourg, La Vancelle
pre-dessert: creme caramel
Auberge Frankenbourg, La Vancelle
Dessert: Tarte Tatin (!!) topped with cinnamon icecream and with apple juice
Auberge Frankenbourg, La Vancelle
mango macaroons, peppermint and chocolate marshmallows, passion fruit jellies
Auberge Frankenbourg, La Vancelle
21dec2009