AMUSE BOUCHE 

VEGETABLES CULTURED BY OUR LOCAL PRODUCERS,
PARMIGIANO REGGIANO, SUMMER TRUFFLE
flowing of Parmiggiano Reggiano on a crusty tart flavoured with lavender
steamed vegetables, marinated with Xérès vinegar

BLUE LOBSTER
slowly roasted in seafood butter
lobster consommé flavoured with red berries
green pepper spicy juice

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

BRESSE CHICKEN
pan-roasted supreme, marmalade of lemon steamed young chards and razor-shells

CREAMY SAINT FELICIEN
seasoned with Voatsiperifery pepper, stewed cherry with black sugar

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

STRAWBERRY FROM OUR LOCAL PRODUCERS
with green anis, foamy pure strawberry juice, soft marshmallow