Les Épicuriennes de Belley : Grand buffet

STARTER L’Atelier des Alpes (Yenne) Herb-cured trout gravlax, curry-flavoured quinoa, pomegranate and pickles MAIN COURSE Aux bons vivants (Belley) Sliced poultry in a reduced sauce, creamy hay-flavoured polenta, candied beetroot and crayfish oil CHEESE Fruitière du Valromey Comté, Tomme du Valromey, raclette, Grand Colombier cheese and fromage blanc or Bugey Coté Fermes Goat’s cheese brick from GAEC La Ramaz, lactic sheep’s cheese from GAEC Phileo, ‘P’tit B’ cow’s cheese from GAEC des 4 Saisons and fruit compote DESSERT Pâtisserie Marianne Lorieux L’Instant Alpin: moist walnut biscuit, quince compote, light mousse made with farmhouse yoghurt, a thin layer of quince jelly with mountain honey or Bottin Patisserie & Bakery Gourmet Getaway: crisp Breton shortbread, blueberry centre, creamy panna cotta with fromage blanc – a blend of freshness and indulgence COFFEE Marianne Lorieux Patisserie BREAD À pain de loup Country loaf or ‘L’Ain Tournesol’ loaf or Bottin Patisserie and Bakery Country loaf DRINKS Syndicat des Vins du Bugey Cav’âge wines (Bugey wines aged in the caves of Cerdon) / Bugey wines / Bugey sparkling wine Bugey côté fermes Local fruit juices Distillerie de la Sainte-Famille Aperitif: cocktail with or without alcohol