Amuse bouche

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* Fresh duck foie gras burned with black pepper and cherry **.

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Dashi Kale Wafers with Daykon Radish and Pink Ginger

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Vegetable Ceviche with Macadamia Green Curry Sauce

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Tortellis of boursin with parmesan espuma

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Squid just snacked on a black garlic puree and vegetable maki, tandoori sauce**

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*Hake confit with chorizo marmalade, Bagna Cauda sauce with green olives

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*Veal tenderloin in a green suit, fresh pea tartlet with brousse and lemon confit, potato roulade with its juice, satay sauce

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Pre-desserts

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*Strawberry/mint granita on Traou Mad shortbread with a fine Joconde**.

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Mignardises