Aperitif

1 Glass of Champagne Gimonnet-Gonet « Blanc de Blancs »
And its amuse bouche

The 2 Starters

Scallops carpaccio and Dublin Bay Prawn with caviar lemon
And
Duet of half-cooked foie gras and pan-sautéed, citron chutney

The Fish

Fillet of bass with crayfish, mushrooms

The Meat

Braised Bresse farm hen with morel mushrooms
and seasonal fruits and vegetables

The Special Desserts

Chocolate harmony (3 variations around chocolate)