Entries

Nems d' Aubergines Crusty Stuffed with Herbaceous Goat's milk cheese

Tartar of Royal Sea-bream and Cocktail of Seafood, Sorbet Granny Smith

Turrets of Smoked Foie gras, Tiles with Sesame, Granite in Jurançon.

Marbled Foie gras with the Dried Meat of our Mountain pastures, melon Marmalade

Cream slice of Line and Asparaguses in Marinade, Vinaigrette with Red Onions

Escalope of Foie gras Poêlée, Shop Suey, Sorbet Litchi,
Sauce Ginger Lemongrass.

Carpaccio of Saint-Jacob and Mangue, Gambas Crusty with Almonds

Poisson

Salmon skewer in green and Black Olive Crust,
Dried tomatos and Sauce soupions

Cream slice of Cod to provençaux Vegetables, Tile with the Parmesan,
Purée Tomatoes to Marjoram

Roasted Whole mullet, Lobster Muslin, Tapenade and Petits Vegetables

Meats

Medallion of Quill in Cremolata d' Orange, Taboulé de Boulgour with Small Vegetables, Orange sauce

Paving stone of Roasted Ox, Chutney of Tomatos to Shallots, Vinaigrette of Raspberry, Crystalline of Potatoes

Square and Saddle of Lamb in Grass Crust, Persillade of Laugh at Lamb to the Savory.

Cold of Pigeon to the Two Ways, Supreme heat into Marine of Aromatics,
Crusty thighs.

(*) Origin Europe

Desserts

Macaroon skewers Frozen with the Three Perfumes Around the Basil, Salpicon de Fraise

Fresh Tartar of Pineapple in Coriandre, Sorbet Mango,
Foam White Coconut-Chocolate

Crusty Chocolate Mint plate

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