Roasted Dublin bay prawns, ravioli stuffed with garden herbs, lobster bisque perfumed with green cardamom

Snails from la Fontaine de Bernn, smoked potato cream, chanterelles deglazed with Xeres vinegar, parsley emulsion

Kristal caviar, Noirmoutiers mashed potatoes, Brittany sea crab cooked in short broth, light emulsion

Mackerel, half-cooked saddle, belly tartar with lime, daïkon radish, mustard cream with blackcurrant

Heirloom tomatoes, lightly candied with aromatics, goat cheese panna cotta, fresh herbs

Turbot, roasted in Lardo di Colonnata, coffee oil candied carrots

John Dory, roasted thinly-sliced, stewed fennel, figs, mild spices with vegetables jus

Cod fish cooked with seaweed butter, purple artichoke “a la barigoule”, blackberries

Sweetbreads, pan-roasted, crispy capers with breadcrumbs, baby swiss chard, chanterelles mushrooms

Beef from Argentina, roasted rib steak, celeriac in various textures with hazelnuts, grated bottarga

Free range lamb, roasted with marjoram, stuffed zucchini, piquillos purée, reduced meat jus

Quetsche from Alsace, raw and cooked, crisp lace biscuit, cinnamon flavored emulsion and quetsche sorbet

Fig from Solliès, heart of fig, hazelnut shortbread biscuit, honey panna cotta, pinewood honey ice cream and pollen opaline

Green shiso, fresh pineapple, sorbet, pineapple condiment, shiso spherifications

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