Broken Soft Boiled Egg,
Morels in Jus and Spicy Bacon, Beaufort Cheese Lace
Red-Claw Crayfish with Hazelnut Butter,
Sweetbreads Layered on Spinach Leaves with Sundried Tomato Petals.
Perch Filet Poached in Smoky Milk
Savoyard Farçon and a "Mondeuse" Reduction with Fresh Herbs
Lamb Roulade with Savory, Seven-Hour Leg of Lamb
Chachouka with Tomatoes and Bell Peppers and Pink Garlic Essence.
Sautéed Red Fruis with Grand Marnier
Mascarpone Sorbet with a lime Arlette
Bourdaloue Tart with Pears,
Guajana Chocolate and Sweet Almond Finger.