Local fruit juice, tea or coffee, cookies, cannelés, madeleines, mini pastries, lemon cream, homemade granola, brioches, bread, artisanal jams and butter.

Foie gras appetisers, fine porcini and Parmesan tart, smoked trout from the southwest, duck tournedos, gratin dauphinois and pavlova, roast veal, tataki, Parmentier, sturgeon, line-caught hake

Aperitif appetisers Seared scallops on blinis Entrance Shredded duck samosa with sauce porcini mushrooms or Fine tart with shiitake cream and button mushrooms Dish Chicken supreme and mashed potatoes with truffle or Sea bass fillet with Armorican sauce, served with black and red rice Cheese Plate Dessert Pavlova with sugarloaf pineapple and mango coulis Chocolate and raspberry tart Homemade sourdough bread

Vegetarian hummus and Smoked trout gravlax and Focaccia Home Starter Shredded duck samosa with porcini mushroom sauce or Fine tart with shiitake cream and button mushrooms Main course Chicken supreme and mashed potatoes with truffle or Sea bass fillet with Armorican sauce, served with black and red rice or Seafood linguine: mussels and squid Cheese platter and Birthday dessert Strawberry Pavlova or Chocolate and raspberry tart Homemade sourdough bread

You can ask this chef to create a meal around your preferences.