Warm salad of pigeon with foie gras, pear and sesame vinaigrette
Courgette flower filled with crab and ginger, lemon grass veloute
Celeriac veloute with morels and goat’s cheese tortellini
Braised fillet of brill with fresh linguine, seafood veloute
Navarin of lamb
Breast of duck with foie gras sauce, turnip fondant scented with orange
Chocolate rice crispy with chilled caramel soufflé, mocha ice cream
and Jivara soup
Dacquoise of raspberry with diplomat cream, honeycomb croquant
and pistachio ice cream
Lemon and basil chilled parfait with fresh strawberry salad
Coffee and Friandises