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

Snails from la Fontaine de Bernn, smoked potato cream, young fava beans, foamy milk of burnt onion

Watermelon, roasted "à la plancha", gazpacho of feta cheese, condiments, vegetable water flavored with lime

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

Duck foie gras, thin ravioles, candied tender leeks, button mushrooms chicken broth

Lobster, cooked with marjoram leaves, fresh corn pasta, red pepper condiment, broth emulsion with citrus

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

Turbot, slightly confit, corn polenta with watercress, periwinkles, bone jus

Sweetbreads, crispy chorizo breadcrumb, green peas "à la Française", reduced meat jus

Loin of veal, medium cooked, first chanterelles, celeriac espuma, marinated tomatoes, meat jus infused with savory

Duckling Criaxeria of Béarn, roasted fillet with verbena leaves, spicy legs, cherries and turnips, reduced jus

Rhubarb, poached with verbena, yogurt sorbet, light cream with verbena

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

Black cherry, Bourbon vanilla rice pudding, caramel crisp, rice ice cream and fresh almonds

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