Smoked rainbow trout, avocado, sauce mousseline and fennel crisps

White onion velouté with duck ragoût and shaved Pèrigord truffle

Marinated beetroot, Ricotta, pine nut and Cabernet Sauvignon dressing

Chicken liver and foie gras parfait, green bean salad and toasted brioche

Hand dived sea scallops roasted with spices, golden raisin purée and cauliflower beignets

Native lobster risotto, lemongrass and Thai basil

Cod with Iberian ham, Brussel sprouts, chorizo and mussel fricass ée

Wild striped bass with red quinoa, broccoli, clam vinaigrette

Glazed veal cheeks, whole grain mustard, butternut squash purée and spätzle fricassée

Twice cooked poussin, roast - Coq au Vin with prune purée and foie gras velouté

Selection of farmhouse cheese, walnut and raisin bread

Vanilla crème brûlée with Mascarpone and plum ice cream

Milk chocolate and coffee pot du crème with Kahlúa ice cream

Valrhona chocolate fondant, green cardamom caramel, sea salt and almond ice cream

Blackberry and lemon cheesecake with brown sugar crumble