AMUSE BOUCHE 

SHELLS AND LICORICE
"marinière" cooked slightly roasted leeks brewed licorice yoghurt

DUCK FOIE GRAS
thick slice pan-roasted, smoked with Vanilla from Tahiti slightly lemon, broth flavoured with spring turnip

LINE-CAUGHT BASS WITH AQUITAINE CAVIAR
as my father liked it -1971-

BRESSE CHICKEN
slowly cooked supreme melting turnips and chutney of Medjoul dates with pepper of Voatsiperifery poultry soup

THE VANILLA BRIE CHEESE FROM MEAUX

THE RUM BABA, RASPBERRY AND SESAME
small baba flavoured with old agricultural rum raspberry coulis and creamy of roasted sesame

THE RHUBARB AND THE GINGER
creamy acidulous brewed yoghourt with ginger rhubarb marmalade and sorbet