Appetizer

Octopus Salad, served with a fine Vegetable Tart, Peas and Anchovies and a lovely Sorbet From Gétaria

or

Duck Foie Gras, served with Opéra Cherries and fresh almonds, quintessential balsamic vinegar

Saddle of lamb Slowly Cooked in Herbal Butter, served with Eggplant Pulp, A Olive and Pine Nuts and Fondant Carrots

or

Monkfish, fine grilled ratatouille and mussel salad with chorizo, PISTOU coulis

The Exotic Baba Creamy Mango Passion, Coconut Malibu Lemon Sorbet

or

Nyangbo Praline Dark Chocolate, Peanut And Ice Cream With a nut Liqueur.

Appetizer

Snacked Langoustines And Calf’s Head Chantilly Parmesan, Parmentier Velouté, Fried Onions And Raw Ham

Or

“Blue” Tuna And Foie Gras grilled on a Plancha served with Tomato Coulis Harissa Tarragon and Young Shoot Salad

Fillet Of Charolais Beef Baked In Sautoir Morels, Red Bergerac Reduction With Shallot And a Variation Of Artichokes

Or

Golden roasted Calf Sweetbread, served with a macaroni gratin with summer Truffles, a splash of Hazelnuts and French Peas

Or

Wild Turbot roasted in Bacon Breadcrumbs, served with smoked Asparagus from the Duret family, whelk Aïoli and shell juice with Yuzu.

Dark Chocolate Nyangbo praline, peanuts And Ice Cream with walnut liqueur.

Or

Perigord Strawberry Rhubarb served with vegetable scents, Meringue, white Verbena chocolate cream. 

Or

The Traditional, Hot Soufflé with Grand Marnier and a blood orange soufflet

or

Apricot sorbet in puffed sugar, served with a cottage cheese mousse, candied apricots and a lavender honey ice cream.

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