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Cream of Jerusalem artichoke with whipped cream and crushed chervil

Braised pork cheeks with red wine, creamy parmesan polenta

Pure Venezuelan chocolate mousse

Free range chicken and morel pie

Citrus sea bream tartare, tomato in olive oil and toast with seaweed butter

Sea bass fillet with lemongrass, mashed potatoes and olive oil

Grilled beef steak served with gamaret sauce, potato gratin with cream

Roasted pineapple, Breton shortbread and coconut ice cream

Vanilla panna cotta with mango coulis

Chef's appetizer

Marbled foie gras and braised beef cheeks in red wine

Roasted scallops with Jerusalem artichoke olive oil perfumed with black truffle

Roast veal chop with baby onions and sage, mushroom fricassee

Tiramisu flavoured with Amaretto