Duck breast tartare, foie gras au torchon, condiments and crispy toast

Green peas velouté, grilled pancetta and smoked emulsion

Heart of red tuna in ravioli style, tuna tartar, vegetables and lemon dill oil

Pâté en croûte of pork, poultry, octopus and chorizo, mixed young shoots

Carpaccio of yellow and green courgettes, crunchy vegetables, fresh goat’s cheese and salmon roe

Pearl sturgeon fillet, poached gnocchi, summer vegetables, cockles and marinière juice

Confit trout fillet, roasted sucrine, sucrine emulsion, mustard pickles and poultry juice

Guinea fowl fillet low temperature cooked, crispy leg, cream of spinach, puffed panisse and reduced jus

Stuffed vegetables : aubergine, tomato and pepper, creamy parmesan risotto and veal juice

Pressed lamb neck, aubergine papetons, roast aubergine, crushed yellow tomatoes and lamb juice