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Tuna tartare marinated in ginger and lime with avocado and a mesclun salad

Tomato gazpacho with oregano

Grilled "Royal" fillet of sea bream with mousseline of artichokes and calamansi beurre blanc

Landes chicken marinated in lemon zest, with a piquillo pepper sauce and mousseline of potatoes

Chocolate mousse pure origin from Cameroon

Rum baba with orange-flavoured syrup and whipped cream

Foie gras terrine with Muscat of Dardagny and peach chutney

Ceviche of sea bream marinated in lime with corn on the cob, spring onions, fresh coriander and coconut milk

Leg of lamb confit 8 hours with thyme and rosemary, in its own juices with mini ratatouille and new potatoes

Peach, lime and pink praline tart