New Year's Eve dinner

Venue: La Maree: Port Palace

Festive menu at the Port Palace Hotel.

Chef Patrick Raingeard presents his New Year's Eve menu with seasonal ingredients.

• Amuse-bouche with lobster
• Salmon millefeuille with Aquitaine caviar and sweet potatoes
• Baked scallops with truffle, foccaccia and "pain perdu"
• Salers beef fillet, Rattes potatoes with morilles mushrooms, beef jus with foie gras
• Pastry chef's pre-dessert
• Vacherin cheese with blueberries