Crusted wild mushrooms with Serrano ham, lamb’s lettuce and beetrrot chiogga

Duck’s liver ballotines flavored with Jurançon wine (white wine, dry and sweet, from southwestern France), red berries chutney, toasts with dried fruits

Scallops tartare with yuzu lemon, onion squash cream, hazelnuts

Risotto with Marguerittes pasta and black truffles cream

Cod loin a la plancha, truffled leeks fondue, Crémant wine from Alsace

Stir fried scallops, spelt risotto, cockles, ras el hanout (blend of spicies)

Shoulder of lamb confit, Vadouvan (blend of spices), fennel, dill

Roasted veal rib, jerusalem artichoke mousseline, morels

Selection of fine cheeses

Surprising chocolate shell, William pear, tonka bean

Exotic fruits tartlet, passion fruit, Sichuan pepper

Handmade ice-cream and sorbet assortment