• Deep Fried "tempura" of local vegetables

• Rolled "maki" of Lacaune's ham and fresh goat cheese

• Homemade Foie gras and plum chutney

Main courses

• Local Duck breast, sweet saké sauce

• Pure Aubrac beef steak like a "tataki", miso sauce

• Farm Lamb leg skewers, soy and yuzu sauce

• Crusty Azuki bean balls, wasabi whipped cream

• Soba noodles salad with fresh vegetables and japanese marinated egg

Desserts