Cooked 45 min, watercress coulis and Haddock.
Poached in a red wine and spices, figs and grappes condiments.
Roasts, served with a tangy tartare of Paris mushrooms and shiitakés, beetroot vinaigrette.
Served warm, hummus and salsify, milky truffle vinaigrette.
Cooked in a velouté, "lardons" of duck foie gras, pecan and black truffle shavings.
Like gravelax, vegetables like a "cervelle de canut", coriander milk ans salmon eggs.
Crusty veal Head, "ravigote sauce"
Grilled pudding and brisket from "Ospital", cockles and razor clams with garlic and parsley, mashed celery and apple fruit, meat juice.
Chuck, sweetbread and head cooked like a blanquette, spinach and spaetzle, black truffle.
Candied shoulder "back from Morocco", citrus condiments, melting carrot, lamb juice "osso-buco" style.
Like matelote style, grilled leek and bacon, potato gnocchi, smoked eel condiment, fish bones juice with red wine.
Cooked on the skin, mashed parsnip and pan-fried wild mushrooms, grilled celery juice with autumnal vinaigrette.
Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.
Declination, of the cheese factory of Trois Jean.
Whole of Mere Richard.
In a pastry choux, caramelized hazelnuts and hazelnut ice cream.
Exotic style on its ultra shortbread, mango compote and passion sorbet.
Light mousse, supreme and marmalade mandarin, meringue slivers.
Chocolate almond biscuit, streusel, tile and cocoa sorbet, chocolate sauce with wisky tourbé.