Half cooked foie gras salad airdried duck and panfried apricots 
Curried prawn vegetables samossas
Goat’s cheese pannacotta, aubergine caviar and parmesan crumble
Marinated salmon, dill and poppy seed blinis with chantilly vodka
The actual menu
White asparagus, poched egg and chives dressing 
Ravioli of burratta mozzarella, tomato and basil compote
Tartare of Saint Jacques “scalop” mango and passion-fruit
Teriyaki gazed skewered quail filet and panfried foie gras with mixed salad
Our new menu
Snails in puff pastry à la perigourdine 
Organic baked egg with foie gras
Fish quenelles with shrimps and a bisque sauce
Melted ricotta with confit of tomatoes and fresh rocket
The new menu
Breaded cabecou salade with dried magret slice and beetroot 
Terrine of scallops and prawns with a light lemon and dill sauce
Curcuma crepe with crab and black radish mayonnaise
Braised pig’s trotter, with lambs lettuce