Mouth fun Entrance Shallot confit in a panko breadcrumb coating, potato risotto, and pancetta with chives or Spring Fling Cazette Tartlet Dish Cod, Ginger and pink peppercorn, wilted spinach and shellfish, shellfish jus, creamy potato purée or Poultry, Buttery poultry jus, creamy celeriac with garlic, snow peas, and glazed onions Pre Dessert Dessert Chestnut flan Passion fruit caramel, Honey and buckwheat crunch or Grapefruit-Thyme-Lemon Pavlova

Mouth fun Entrance Crab and lobster Bisque, cucumber tartare, radish and pear, bergamot or Saint-Jacques Scamorza siphon, creamy potato purée, butternut squash, fish roe Dish Fish caught while fishing Spinach gnocchi, butternut squash, creamy mustard sauce, and salmon roe or Duck Carrot crème with thyme, roasted vegetables, duck jus Dessert Pear and walnuts Pear chiffonnade, walnut crème, pear-lemon jelly, walnut praline moelleux or A new take on tiramisu

Mouth fun Depending on the Chef’s market Entrance Finger of Landes foie gras Beetroot and sour cherry, potato and foie gras cromesquis, brioche stick or Seasonal creation Dish Beef fillet Potato rosette, carrot and kumquat gel, roasted vegetables, beef jus with three kinds of pepper or Chef’s special Chef’s special Pre Dessert Dessert The Love Dessert Macaron, pistachio biscuit, pistachio praliné, vanilla-raspberry ganache, fresh raspberries Mignardises