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- WILD BOAR IN RED WINE WITH A BURGUNDIAN POTATO GALETTE
- PHYLLO WRAPPED LAMB NOISETTES WITH GOAT CHEESE
- BRESAOLA WITH FRESH GOAT CHEESE AND MARINATED VEGETABLES
- GRATIN OF ZUCCHINI FLOWERS
- SHALLOT, LEEK AND EPOISSES CHEESE TART
- CANAPES OF GOAT’S CHEESE WITH TWO FIGS
- SQUID AND ZUCCHINI GRATIN
- MUSSEL BOUILLON WITH SAFFRON, CHERVIL AND A CRUSH OF BUTTERNUT SQUASH
- SNAILS WITH A PARSLEY PUREE AND TOMATO COULIS
- CRAB SALAD WITH CHILI MINT VINAIGRETTE
- MONKFISH AND OVEN-ROASTED TOMATOES WITH GREEN OLIVE TAPENADE
- WARM VINE PEACH SOUP WITH IRANCY WINE
- ALFREDO TAGLIATELLE WITH FLAKED SEA TROUT AND TARRAGON
- FLANK STEAK WITH EPOISSES SAUCE
- ZUCCHINI FLOWERS STUFFED WITH SALT COD
- WARM BEEF CARPACCIO WITH GORGONZOLA
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- CREME DE CASSIS
- SAUTE OF CUTTLEFISH WITH BLACK RICE AND A PARSLEY VINAIGRETTE
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- DUCK BREAST WITH A QUINCE PASTE SAUCE
- SPRING SALAD WITH GARLIC CREAM, POACHED EGG AND HAM POWDER
- TURNIP SOUP WITH A MIREPOIX OF SNAILS
- HAKE AND MUSSELS IN A GARLIC AND PARSLEY BROTH
- WARM FAVA BEANS AND PEAS WITH GOAT CHEESE
- GARDEN VEGETABLE RAGOÛT WITH GARLIC & CRISPY HAM
- FRESH APRICOT AND PISTACHIO CAKE
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- BRIOCHE FRENCH TOAST WITH ROASTED FORCED RHUBARB
- VENETIAN PEA RISOTTO
- PIKE-PERCH WITH BLACK TRUMPET MUSHROOMS AND ARTICHOKE SAUCE
- SNAIL RAVIOLI IN A WHITE WINE, GARLIC AND HERB BOUILLON
- CRAB WITH WILD RICE AND SUN DRIED TOMATOES
- WARM CITEAUX SALAD WITH A WALNUT AND VERJUS VINAIGRETTE
- MARINATED SIRLOIN BEEF SALAD WITH ANCHOVY DRESSING
- FOIE GRAS WITH CASSIS AND DILL
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