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Cotton candy with foiegras, lemon and nuts
Trilogie Gourmande: Lobster with grenye, asparagus mousseline and almond. Puff pissaladiere, anchovy tapenade. Tzatziki, Ceps, Greek yoghurt and cucumber
Bread with seaweed butter and salted butter
Red pepper piccatte topped with saffron gelee and steamed egg white with star anise
Langoustines with raspberries, Timut pepper accompanied by little maki with lime flavours, raspberries in a broth of langoustine claws
Yellow and brown morels, mousseline of morel, roasted gnocchi with poultry broth and savoury flavours, licorice zabaglioni
Turbot with shellfish and Baeri caviar.
Cheese by Malory Geniller
Grand Marnier soufflé with orange Icecream