Chickpea hummus with oriental spices.

Veal crust pie with foie gras, young Mesclun shoots.

Gravlax salmon with black Sanshi berry, sour cream.

Pan-fried mushrooms, meat sauce and Parmesan.

Duck foie gras terrine, apple chutney.

Duck spring rolls.

Flame-cooked mackerel, beet curry, horseradish, Granny Smith apple.

Half-cooked red Tuna, cucumber and Thai vinegar.

Carpaccio of smoked duck breast, grilled sucrine, Caesar sauce.

Mushroom tart, pan-fried chanterelles, Vieux Comté espuma.

Scallops, gray shrimp broth from Aquitaine, vegetables.

Monkfish in medallion, seaweed viennoise, creamy cauliflower with anchovy and reduced poultry jus.

Basque’s Country Pork, pumpkin mousseline, pan-fried chanterelles and chestnuts.

Quail cooked fully , parsnip glazed with spicy orange.

Prime rib (+ - 1,200 kg), new potatoes (for 2 persons)

Selection of mature cheeses.

Egg whites, vanilla custard and spiced caramel.

Macchiato tartlet, milk foam, homemade Baïleys ice cream.

Poached pear, Dulcay chocolate, celery root mousseline.

Passion fruit cream puff craquelin, flambéed bananas.

Plate of Cecina

Charcuterie or mixed plate.