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Starter
Page 7
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Starter
Breaded Cabécou du Périgord salad, served with a sweet Bordeaux
Fabien David
Petits choux aperitifs
Saucisse de Montbéliard
Baked Comté and asparagus
Laura Pope
1
Raymond Blanc’s Saint Agur dinner party menu
Gill Harris
Pea and Saint Agur blue cheese croquettes
Raymond Blanc
Camembert and apple tarts with a walnut drizzle
Eric Lanlard
Soufflé of goat’s cheese
Regina von Planta
2
