RÉSERVATION 
| Rabbit Terrine with Green Peppercorns | |
| Fresh Goat Cheese with Arugula Pesto & Flaxseed Crisp | |
| The Chef's Starter | |
| Smoked Sea Trout, Buckwheat Blinis & Sorrel Cream | |
| Salad of Sweetbreads and Chicken Oysters with Apple Balsamic Dressing | |
| Market-Fresh Fish, Ratatouille & Caper Vierge Sauce | |
| Yellow Chicken from Passais Villages, Darphin Potatoes & Swiss Chard | |
| The Chef's Main Course | |
| Beef Tournedos, Polenta, Spinach & Sun-Dried Tomatoes | |
| Red Mullet, Parmesan Risotto Rice, Peas & Noilly Prat Sauce | |
| Selection of Three Matured Cheeses (TRIO) | |
| Vanilla Fontainebleau with Candied Rhubarb | |
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| Dark Chocolate Lava Cake with a White Chocolate Molten Center, served with Lemon-Basil Ice Cream | |
| Warm Apricot Soufflé, served with Pistachio Ice Cream |
