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

Snails from la Fontaine de Bernn glazed with sauce, potatoes gnocchetti with sweet garlic

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

Scottish Salmon, preserved with lemon peel, creamy fresh sorrel, crisply baked green apple and celery

Duck foie gras cooked then pressed, corn in various textures, sobacha seeds

Dayboat monkfish, pearly medaillions, fresh peas in various textures, reduction of carrots and coriander bean s

John Dory Roasted thinly-sliced, braised leeks, razor clames, bones juice

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

Sweetbreads pan-roasted, crispy breadcrumbs, withe asparagus with argan oil, dried apricot condiment

Farm hen from Benedicte Poisot twice cooked, brown buttered spinach, morel mushrooms in cream sauce

Kintoa Basque pig, roasted shoulder, stuffed potatoes, parsley mash, reduced juice

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

Rhubarb, poached in hibiscus flower syrup, crisp lace biscuits and rhubarb hibiscus sorbet

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