Buckwheat crepe with sturgeon, whitefish and salmon caviar. Beef tournedos with Roquefort sauce. Eggplant with wild mushroom stuffing, reduction of vegetable stock and tomato concase. Veal loin medallions with a brie cream sauce. Free range chicken breast with leeks, glace de volaille and dry vermouth.
Veal sweetbreads with creme fraiche, brandy, glace de viande and mushrooms.
Horseradish encrusted fillet of salmon avec chardonnay sauce. Domestic loin of lamb with rosemary sauce. Pan-seared halibut fillet with pistachio sauce.