dinner

starter

warm green asparagus with poached egg, lemon hollandaise and sevruga caviar

rabbit confit with english peas, honshimeji mushrooms and fingerling potatoes

twice baked upside down cheese soufflé light parmesan cream sauce and white truffle oil

warm lobster salad with grapefruit, avocado, radishes, romaine mâche coconut-passion fruit dressing

main course

sautéed east coast halibut, fricassée of english peas, carrots, baby cipollini onions and radishes sorrel sauce

sautéed rice crusted daurade with baby fennel, baby artichokes and wild ramps black olive anchoïade

roasted stuffed quail with barley and sautéed foie gras with rhubarb, spinach, baby turnips and hedgehog mushrooms

roasted rack of veal with fingerling potatoes, wild mushrooms and pearl onions spring garlic jus de veau

roasted filet mignon with baby spring vegetable fricassée and wild mushrooms black truffle sauce

dessert

milk chocolate hazelnut candy bar with salted caramel sauce

warm dark chocolate tart with dolce de leche ice cream

chilled summer fruit soup with bergamot infusion and lemon sorbet

roasted pineapple and lemongrass soufflé on a crispy sablé breton

apricot charlotte with fresh verbena and apricot-almond sorbet