Preserved rabbit with sage and caramelized duck liver, reduction of port, toast of anise bread.

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

Roasted wild duck with preserved leg of duck in Vadouvan,
crème of Brussels sprouts and ‘pommes boulangère’

In wine and spices poached pear with citrus curd cheese
Earl grey ice cream

Crab cake with a beetroot salad and chives, coulis of fresh herbs

Pan seared filet of sea bass with green asparagus and green vegetables, parsley caper anchoiade

Clafoutis of cranberries and raisins, yoghurt sorbet