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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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Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Sabayon with muscatel from the Piemont region
Chocolate beignets
Napkin folding heart - Pliage en coeur
Ice Cream from Pierre Salinger
Bananas Flambeed with Rum and Soft Caramel
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Ralph Berendsen
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Escaoutoun Landais
Fig Pie
Bass and red mullet croustillants with potatoes
Bull Fillet and Farmhouse Rice
Fried Ray with Chanterelle Mushrooms
Almond Galette with Red Fruits
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