The 2 Starters

Sea bar and scallops with combava oil and botargo
And
Pressed duck « foie gras » with pears,
quince chutney and brioche toast

Main Course

Filet of John Dory with champagne butter,
chanterelle mushrooms risotto
And
Braised capon and yellow wine,
winter vegetables with chestnut

The Special Desserts

Christmas small log cake
with Amarena Cherries and chocolate