Le Bistrot de Clermont
International Conference – Monday 2nd February 2015
Dinner 19:30 Dining Room Coubertin
Foie gras ravioli served with Asian-style sauce
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Fillet of sea bream, white wine sauce and black rice risotto
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Fondant served with a ginger cream sauce and orange segments
Vegetarian menu
Chestnut soup, poached egg
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Crunchy vegetable risotto served with asparagus and hazelnut sauce
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Fondant served with a ginger cream sauce and orange segments