Steamed trout fillet with potato purée
Starter
Salad prepared from traditional French Roquefort cheese, lettuce leaves and walnuts
Main course
Steamed rainbow trout fillet with tender potato purée, sauce made from juicy tomatoes, olives and capers
Dessert
Mix of ripe fruits and berries from the garden
Pastry
Rye bread, fresh butter
Drink
Free non-alcoholic drink of your choice
