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Small pie with beef cheek and foie gras served with mixed greens and braising jus

Grilled salmon tournedos served with sweet potatoes and a mild curry emulsion

Pure Venezuelan chocolate mousse

Duck foie gras terrine served with mango and lime chutney

Marinated salmon tartare served with mixed greens and an olive oil sauce

Pan-fried sea bass fillet served with sweet potatoes and a mild curry emulsion

Grilled beef steak served with a pepper sauce and mousseline potatoes

Roasted pineapple served with Breton shortbread and coconut ice cream

Vanilla panna cotta, mango coulis

Chef's appetizer

Duck foie gras terrine served with mango and lime chutney

Roasted scallops and langoustines, mousseline of Jerusalem artichoke with white truffle oil

Pan-fried fillet of veal served with traditional vegetables and a sage jus

Tiramisu flavoured with Amaretto