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Asperges blanches des Landes poêlées, coppa et parmesan

Grilled Scottish salmon steak with fennel and mousseline of potatoes

Vanilla panna cotta with a strawberry coulis

Duck foie gras terrine and rhubarb and strawberry compote

Poached egg served with morel mushrooms and asparagus

Supreme of chicken pan-fried in wild garlic served with risotto carnaroli with peas and sundried tomatoes

Roasted fillet of red scorpion fish served with fennel and mashed potatoes with olive oil

Crème brûlée with Madagascar vanilla

Pure Venezuelan chocolate mousse

Chef's appetizer

Octopus salad marinated in ginger and lime

Scallop and prawn dumplings served with a shell jus

Roasted veal fillet served with asparagus and morel mushrooms

Strawberry melt served with ice cream and a crispy cocoa nib biscuit