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Semi-cooked foie gras terrine and apricot chutney with rosemary,

Black Garlic Socca

or

Trout fillet at low temperature, cereal salad with crunchy vegetables,

Lemon gel and sorrel vinaigrette

****

Pressed lamb shoulder and feta and black olive crumble, coriander pesto

and fine ratatouille, lamb jus flavored with savory

or

Pollack fillet and shellfish marinière, fennel confit with semi-salted butter

and zucchini spaghetti and saffron sabayon

****

All lemon, light lemon mousse and lime confit, Italian yuzu meringue

and lemon verbena sorbet

or

Strawberries on a soft almond biscuit, marzipan mousse

and basil and strawberry confit sorbet

*****