Luke warm partridge salad with escarole and foie gras pâté
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Basque beans with Iberian lard and cabbage
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Crown of fresh artichoke confit and scampi
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Morsels of musk thistle with fresh foie gras pâté and almond milk Sea bass
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Supreme with grilled mushrooms and rosemary oil
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Grilled cod cut with vegetables in its own sauce
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Veal jaw stewed in its own juice
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Two-style wood pigeon and chocolate sauce
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Toffee French toast with sesame and sheep's milk ice cream
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