Prestige
 

 
Duck Liver Terrine Appetiser 16  pers. 2 hours
Fresh-water Crayfish au Gratin à la Fernand Point Fish 6  pers. 2 hours
Hen with Crayfish Meat 6  pers. 1 hours 20 minutes
Lobster with Herb Butter Fish 4  pers. 2 hours
Nîmes-style Puréed Salt Cod Fish 4  pers. 2 hours
President's Cake (Maurice Bernachon's recipe) Dessert  pers. 2 hours
Roast Capon with Chestnuts Meat 10  pers. 3 hours 10 minutes
Sarlat-style potatoes Vegetables 4  pers. 3 hours
Scrambled Eggs with Truffles Appetiser 4  pers. 1 hours 50 minutes
Sea Bass in Pastry Fish 8  pers. 2 hours
Terrine of Fresh, Fattened Duck Liver Appetiser 5  pers. 1 hours 20 minutes
Truffle Soup Elysée Soups 1  pers. 2 hours
Paul BOCUSE
Bocuse.fr
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L'Auberge du Pont de Collonges - 40 Quai de la Plage - 69660 Collonges au Mont d'Or - Tél. : (33) 04 72 42 90 90 - Fax : (33) 04 72 27 85 87
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