Seasonal salad with seeds and parmiggiano cheese
Caviar of aubergines
Small Tomme cheese with orange sauce
Octopus salad with spices from Thailand
Small scallops in a Ouzo sauce, with garlic and parsley
Fricassee of "bouchots" mussels with saffron
Panfried duck's foie gras
Risotto with white truffle oil

Fillet of "Angus" beef tagliato
Rib of swiss veal
Rack of lamb with thyme sauce
Roasted pigeon from "les deux Sèvres"
Boned quail, carrot and mustard sauce
King prawns, coconut and lemongrass sauce

Crème brûlée
Panna cotta