Canapé Starter Amuse-Bouche Main Cheese Dessert
Bethmale – sharp cheese from the Ariege – served with apricots welled in sweet wine .
Cabecou – local soft goat cheese with a mesclun salad and a nut vinaigrette
Puff-pastry baked with Camembert and an apple salad
Roquefort blue cheese with nuts and honey
A mixed plate of cheeses to be served per table