Fondant of eggplant with cumin, coulis of tomato and a fresh herb salad

Nage of lobster and orange with saffron, vanilla, basil and tomato

Roasted farm pigeon ‘en becasse’, fricassee of green vegetables and savory

Delice of chocolate and raspberry served with a sorbet of orange and raspberry

Frog legs in a cream of mushroom and sorrel, fried garlic and almonds

Pan seared filet of red mullet with poivrade artichokes and tomatoes with a sauce made from artichoke jus and fresh herbs

Poached white peach with ginger and granité of lavender