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Artichoke flan and carciofini salad

Shellfish bisque, light cream flavoured with Espelette pepper

Grilled “Royal” fillet of sea bream with pink peppercorn beurre blanc, mousseline of potatoes and seasonal vegetables

Ballotine of Swiss chicken marinated in thyme and lemon, piquillo peppers and mousseline of potatoes

Chocolate mousse pure origin from Cameroon

Rum baba with orange-flavoured syrup and whipped cream

Medallion of duck foie gras with sweet wine, fig compote and toasted bread

Roasted scallops, Jerusalem artichoke puree with hazelnut pieces

Beef tenderloin and pan-fried wild mushrooms, Gamaret sauce, potato mousseline

Strawberry and candied rhubarb tart with vanilla cream