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 with Colonata bacon, candied carrots with coffee oil

John Dory, pan seared, almond and beans salad, amaretto sauce

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

Gariguette strawberry, crispy crepe dentelle, raw custard cream, fresh herb sorbet

Apricot, toasted rosemary emulsion, apricot sorbet, crisp lace biscuit

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