A LA CARTE

Mediterranean octopus: pan-cooked with chilli pepper and in a kanafeh angel hair nest with broccoli. Confit turnip seasoned with chilli pepper and a vegetable salad.

Pan-cooked scallop. Steamed leek tagliatelle. Seasonal mushrooms. Girolle mushrooms velvet sauce.

Venison carpaccio with Java pepper. Poached pear in two ways: with honey and with red wine. Saffron ice cream.

Hare two ways: fillet like a terrine, stewed confit Leg. Heritage vegetables and cep mushrooms. Stew sauce.

Fish of the day. Between two bicolour lasagne leaves: pan cooked swiss chard, confit pepper and artichoke. Oyster sauce.

Slow cooked turbot filet, mashed Jerusalem artichoke in a crispy cube. Heritage vegetables. Caviar. Champagne sauce.

Slow cooked veal rack with Earl Grey tea. Red cabbage slice and green cabbage cannelloni. Shank tempura with sesame. Veal juice with Earl Grey tea.

Roasted half duckling filet and rubbed with tonka beans. Butternut Mille-feuille in cube. Duckling sauce with maple syrup and tonka beans.

From Monsieur Vergne and goat cheese from Mr Rio .

Pink peppercorn marble cake, confit and in marmalade pineapple, “Sugarloaf” pineapple with yuzu, pineapple ice cream.

In a creamy chocolate ring : Like a praline Paris-Brest, caramelized hazelnuts pieces, Manjari sorbet

Madagascar vanilla soufflé. Ivory, vanilla like an opera cake. Madagascar vanilla sorbet.