Carte

Salmon medallions, Ventoux spelled salad, Tchuli pepper condiment

Pork filet mignon with rosemary, celeriac fondant and pineapple chutney

Spinach royal and yacón risotto, quail eggs and Roquefort emulsion

Snacked scallops, leek ravioli, lemon espuma

Semi-cooked duck foie gras with Moon Harbor whiskey, apples poached with Earl Gray tea

Warm poultry ballottine with sweetbreads, root parsley and brown truffle juice

Grilled duck breast with honey and ginger, sweet potato dauphine and salsify

Cod fillet, Chinese cabbage compote, fresh tagliatelle and bouquet shrimp emulsion

Roasted Charolais beef fillet, marrow butter, candied shallot and fondant au gratin potatoes

Saddle of lamb roasted with wild garlic, crispy lamb and potato millefeuille

Fillet of line-caught sea bass with stuffed endives, lemon-thyme emulsion

Half blue lobster gratinated with Maltese butter, fennel pickles and glazed vegetables

Sichuan pepper crème brulée, chocolate brownies and banana confit

Garden walnut delicacy, vanilla apple thin slices, prune ganache

Warm ravioli with chibouste cream, candied oranges and carrots, citrus parfait

Golden pear with coffee caramel, toasted almond rice pudding, tamarind ice cream