Gravelax style, crunchy vegetables prepared like a "cervelle de canut", coriander milk ans salmon eggs.
Roasted, served with a tangy butternut and chickpea tartare, hummus condiment and elderberry vinaigrette.
Mediterranean simply "Burnt", creamy avocado with cumin, orange puree and citrus vinaigrette.
Cooked 45 minutes, watercress coulis and Haddock.
Poached in a red wine and spices, figs and grappe marmelade.
Grilled, served with a celery remoulade, black garlic, celery emulsion and green apple.
Veal, pork and duck, quince gel and pickles, apple and seed mustard vinaigrette.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Cooked "meuniere", roasted and honey-glazed sasify, tuberous chervil puree, trumpets and crosnes, poultry juice.
From the Mediterranean, cooked on the skin, roasted and puree parsnips, tangy vinaigrette with walnut oil and pomegranate, reduced juice of heirloom vegetables.
Confited and grilled shoulder, carrot purée with cumin , small carrots roasted and glazed , chick peas as a deep fried " panisse", tangy lamb juice citron and bergamot.
Roasted chuck, vitello tonnato condiment, pan-fried porcini mushrooms with parmesan and mashed potatoes, veal juice and bergamot.
Grilled black pudding and pork belly from Ospital House, pea puree, garlic and parsley shellfishes, smoked piquillos condiment and meat juice.
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.
With vitrus fruits, whipped mascarpone cream and vanilla, "Bis-cuit" sable, lemon caviar marmelade, grapefruit sorbet and Timut pepper.
Manjari, pure Madagascar, blackberries, whipped cream and cacao sorbet.
Dulcey custard,4 spices flavored crumble and it's pear and cardamom sorbet