Pre starter (One choice for all guests)

---

1, Scallops carpaccio, caviar and citrus

2, Slow cooked octopus, caviar and citrus

Starter (One choice for all guests)

---

1, Frog legs breaded, red cabbage and mustard jus, mini ratatouille

2, Pan fried foie gras, baby spinach, walnut bread and duck jus

Under the water (One choice for all guests)

---

1, COD fish, mini fennels, chorizo dice and emulsion

2, Lobster tail, green pea cold soup, sour balls, salmon roes

The Ducks (Guest's own choice)

---

1, Slow cooked duck breast, parsnip mash, mini asparagus and bloody orange sauce

2, Duck leg confits, truffle mash potato, mini asparagus and wild mushroom sauce

The sweet (Guest's own choice)

---

1, Sticky toffee pudding, almond ice cream

2, Chocolate fondant, creme anglaise

Mise en bouche (One choice for all guests)

---

Sea urchin with his cream, topped with salmon roe

Oyster Vichyssoise, leek, potato sour cream

Starter (One choice for all guests)

---

Mini multicolor beetroots, coffee and rosemary mousse, garden flowers

Foie gras terrine mi-cuit, walnuts toasts, figs jam

Burgundy snails, potato garlic syphon, sour parsley syphon, garlic chips

From the sea (Guest's own choice)

---

Seabass, tomato and mustard seeds concasser, coconut with lemongrass emulsion, topped with mango coriander

Salmon fillet, sour parsley, sturgeon caviar, beurre blanc

Your meat (Guest's own choice)

---

Slow cooked veal tenderloin, artichokes poivrade infused with amaretto disaronno, artichokes chips and mash, mix shiso

Pigeon fillet roasted with his jus, squash butternut mash, salsify declinaison

Sweet finish (Guest's own choice)

---

Crème brûlée with chestnut mash cooked in syrup, mix red fruits and pepper mint

Praline chocolate fondant, vanilla nuts cream

Appetizer (Guest's own choice)

---

1) Lardo flan, Pedro gelee, cress veine

2) Artichokes Jerusalem, dill, mushroom mousse

Starter (Guest's own choice)

---

1) Pan fried scallops, parsnip mash, black truffle salad, brown jus

2) Foie gras mi-cuit, walnuts toasts, figs jam

Main dish (Guest's own choice)

---

1) Salmon fillet, sauce vierge, girolles, watercress coulis

2) Guinea fowl, butternut squash, buttered spinach, jus

3) Roasted duck breast, blood orange, green pea puree, jus

Dessert or Cheese selection (Guest's own choice)

---

1) Cheese selection of the week

2) Chocolate mousse

3) Creme brulee vanilla

The champagne caviar mousse (Including:)

---

Caviar, mini blinis and champagne to start

Appetizers (One choice for all guests)

---

Colonnata lard flan, porto jus, black truffle

Oyster Vichyssoise, parsley cream, sturgeon caviar

Starters (One choice for all guests)

---

Hokkaido scallops, watercress lime, potato garlic, sturgeon caviar

Panfried Foie gras, gingerbread, baby spinach, black truffle

Under water (One choice for all guests)

---

Salmon fillet, endives nage, beurre blanc, sturgeon caviar

Lobster tail, white asparagus, lobster bisque, sour cream

Meat course (Guest's own choice)

---

Sweetbread and baby turnips, pumpkin mash, black truffle

Pigeon rôtis, salsify declinaison, black truffle

Sweetness (Guest's own choice)

---

Praline-chocolate fondant, vanilla ice-cream

Crème brûlée chestnut, red fruits salad

Pre starter (One choice for all guests)

---

1, Scallops carpaccio, caviar and citrus

2, Slow cooked octopus, caviar and citrus

Starter (One choice for all guests)

---

1, Frog legs breaded, red cabbage and mustard jus, mini ratatouille

2, Pan fried foie gras, baby spinach, walnut bread and duck jus

Under the water (One choice for all guests)

---

1, COD fish, mini fennels, chorizo dice and emulsion

2, Lobster tail, green pea cold soup, sour balls, salmon roes

The Ducks (Guest's own choice)

---

1, Slow cooked duck breast, parsnip mash, mini asparagus and bloody orange sauce

2, Duck leg confits, truffle mash potato, mini asparagus and wild mushroom sauce

The sweet (Guest's own choice)

---

1, Sticky toffee pudding, almond ice cream

2, Chocolate fondant, creme anglaise

Mise en bouche (One choice for all guests)

---

Sea urchin with his cream, topped with salmon roe

Oyster Vichyssoise, leek, potato sour cream

Starter (One choice for all guests)

---

Mini multicolor beetroots, coffee and rosemary mousse, garden flowers

Foie gras terrine mi-cuit, walnuts toasts, figs jam

Burgundy snails, potato garlic syphon, sour parsley syphon, garlic chips

From the sea (Guest's own choice)

---

Seabass, tomato and mustard seeds concasser, coconut with lemongrass emulsion, topped with mango coriander

Salmon fillet, sour parsley, sturgeon caviar, beurre blanc

Your meat (Guest's own choice)

---

Slow cooked veal tenderloin, artichokes poivrade infused with amaretto disaronno, artichokes chips and mash, mix shiso

Pigeon fillet roasted with his jus, squash butternut mash, salsify declinaison

Sweet finish (Guest's own choice)

---

Crème brûlée with chestnut mash cooked in syrup, mix red fruits and pepper mint

Praline chocolate fondant, vanilla nuts cream

Pre starter (One choice for all guests)

---

1, Scallops carpaccio, caviar and citrus

2, Slow cooked octopus, caviar and citrus

Starter (One choice for all guests)

---

1, Frog legs breaded, red cabbage and mustard jus, mini ratatouille

2, Pan fried foie gras, baby spinach, walnut bread and duck jus

Under the water (One choice for all guests)

---

1, COD fish, mini fennels, chorizo dice and emulsion

2, Lobster tail, green pea cold soup, sour balls, salmon roes

The Ducks (Guest's own choice)

---

1, Slow cooked duck breast, parsnip mash, mini asparagus and bloody orange sauce

2, Duck leg confits, truffle mash potato, mini asparagus and wild mushroom sauce

The sweet (Guest's own choice)

---

1, Sticky toffee pudding, almond ice cream

2, Chocolate fondant, creme anglaise

Appetizer (Guest's own choice)

---

1) Lardo flan, Pedro gelee, cress veine

2) Artichokes Jerusalem, dill, mushroom mousse

Starter (Guest's own choice)

---

1) Pan fried scallops, parsnip mash, black truffle salad, brown jus

2) Foie gras mi-cuit, walnuts toasts, figs jam

Main dish (Guest's own choice)

---

1) Salmon fillet, sauce vierge, girolles, watercress coulis

2) Guinea fowl, butternut squash, buttered spinach, jus

3) Roasted duck breast, blood orange, green pea puree, jus

Dessert or Cheese selection (Guest's own choice)

---

1) Cheese selection of the week

2) Chocolate mousse

3) Creme brulee vanilla