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Royal Sea Bream with a Sechuan Pepper Sauce
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Sabayon with muscatel from the Piemont region
Chocolate beignets
Ice Cream from Pierre Salinger
Napkin folding heart - Pliage en coeur
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Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
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