| Green Salad with Avocado |
|
Cucumber and mint |
| Provencal White Asparagus |
|
Dressed in spring vegetable vinaigrette |
| King Crab Marinated |
|
Served with green tomato, basil and borage |
| Hamachi Cured in Juniper |
|
Charred onions and buttermilk |
| Tart of Foie Gras |
|
Wild strawberries and thai long pepper |
| Morel Mushroom & Green Almond |
|
Fricassee over white polenta |
| Potato Gnocchi with Black Truffle |
|
Radish and sprouts |
| Sauteed Foie Gras Glazed |
|
In white sesame and pear |
| Minestrone of Seared Scallops |
|
Shelling beans and herbs |
| Roasted Lobster Potage |
|
Served with pickled garlic and potatoes |
| Sea Bass & Salsify |
|
Dressed in lettuce and sorrel |
| Olive Oil Poached Salmon |
|
Served with black truffle and celeriac |
| Chicken Baked in Brioche |
|
Served with green asparagus and foie gras sauce |
| Herb-Roasted Porcelet De Lait |
|
Served with glazed english peas and ramps |
| Beef Crusted in Comte |
|
Served with wild leeks and chanterelles |
| Slow Cooked Lamb |
|
Served with tender escarole and sheeps milk yogurt |
