Foie gras served with a pear poached in spiced red wine and cooking juices or Torilla of Scallops with confits of Samphire and Peppercorns
Fillet of Beef with Chanterelle mushrooms, spinach and red wine sauce (Viande bovine d’origine Française) or Roast Monkfish with risottos flavoured with pistou and carrot butter
Crispy pancake filled with goat’s cheese and honey or Cheese plate
FrozenHazelnut praline with exotic fruit puree or Macaroon with Strawberries with balsamic and limes sorbet
