Pan seared cuttlefish with hard clams and tomatoes, razor shell gratin, tarragon foam

Marbré of duck liver and cacao, marinated in Jurançon wine and served with a marinated duck liver and cacao, ganache of chocolate ‘cru samana’ and a orange jelly

Halibut marinated in coconut milk, oven baked with a curry crust
and a radish cannelloni filled with oyster and apple

Pan seared filet of wild sea bass with salsify, taboulé, compote of tomatoes and fresh harissa sauce

Filet of cod roasted ‘en cocotte’ with Earl Grey and lemon grass,
‘pommes fondantes’ and Cevennes onions

Roasted lobster with sweet garlic and 'La Ratte' potatoes

Pan seared sweetbread of veal with rosemary and green asparagus, preserved lemon, sauce of rosemary