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- PHYLLO WRAPPED LAMB NOISETTES WITH GOAT CHEESE
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- GRATIN OF ZUCCHINI FLOWERS
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- MONKFISH AND OVEN-ROASTED TOMATOES WITH GREEN OLIVE TAPENADE
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- 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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