AMUSE BOUCHE 

VIOLET SEA URCHINS
violet sea urchin tongues and cream in a fine sorrel jelly runny egg yolk flavoured with cubeb pepper

THE SPECIAL GILLARDEAU N°3 OYSTERS
plain, revisited fondue

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

BRIE CHEESE FROM MEAUX REVISITED

THE TIMELESS HOT SOUFFLE WITH GRAND MARNIER
and the iced soufflé as my father liked it

THE QUINCE AND THE VANILLA OF TAHITI
creamy acidulous brewed yoghourt with vanilla and crystallized quince of chantilly powdered with the vanilla of Tahiti