Scottish salmon, slowly confit with hazelnut oil, crunchy vegetables, Kristal caviar, lettuce coulis

Snails from la Fontaine de Bernn, "snacks", butternut squash caviar with hazelnut, some fresh leaves

Organic hen egg, low-temperature preserved yolk, Jerusalem artichoke espuma with coffee, fresh herbs

Fresh garden beetroot, cooked, raw and dried, seasoned with Xeres vinegar, beech wood smoked eel

Artichoke and Burrata, in ravioli, roasted black fig, ruccola, Bellota ham broth

Sea scallops, roasted and marinated, pressed spinach, walnut-tangerine, shell stock with Noilly Prat

Monkfish tail, cooked with fennel wood, candied vegetables, bearnaise sauce with dill and zest

John Dory, slowly roasted fillet, artichoke textures with blackberry vinegar, crayfish

Sweetbreads, crispy with seaweed, candied young leeks, shell and salicornia, meat jus

Rack of veal, cooked "pink", button mushroom in puff pastry, condiment with mustard seeds

Saddle of lamb, stuffed with black trumpets mushrooms, potato gnocchi with parsley, macadamia nuts, reduced jus

Apple, cooked like a "tatin", apple marinated with caramel, vanilla ice cream and pecan nuts

Pink grapefruit, Earl grey tea emulsion, shortbread, sugar opaline, grapefruit sorbetshortbread, tea emulsion and imperial earl grey tea sorbet

Quetsche of Alsace, cooked and in sorbet, crispy caramel and lightly scented emulsion with cinnamon

Macaé chocolate, cocoa meringue, chocolate creamy, crisp leaves, ice cream

Brazil red Iapar coffee, bourbon vanilla, caramelized custard cream with coffee, coffee ice-cream flavoured with orange blossom