Recipes

Apero	Starter Pike tartar and its dry garlic and tomato purée, with small crispy vegetables, sweet and sour marmalade and nut oil The giant prawn and its salad mousse seasoned with sweet and sour mango and sesame
Main course Recipe for a cheese fondue "Tante Marguarite" Baked Vacherin "Mont-d'Or" The piglet fillet of Vuillerens with grosgrain mustard with Chasselas and nut oil Cabbage sausage and "Papet Vaudoise" (Leeks and potatoes)	Cheese
Dessert Raisinée tart Nillon cake