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Herbed lobster and smoked salmon chestnut crespelle
Braised veal loin with orange
Foie gras terrine with spiced quince
Chicken Gaston Gérard
Fennel and arugula salad with dry-cured ham
Veal medallions, with vegetables in puff pastry
John Dory filets, served with shellfish and baby vegetables
Croustillant de porc
Beef bourguignon sheperd's pie
Herb salad and duck foie gras bruschetta, with exotic fruit chutney
Filet of sea bass with saffron quinoa and spinach coulis
Salmon tart glazed with aspic
Slow-roasted veal served with steamed baby spring vegetables
French style green peas
Plancha cooked gilt-head sea bream, green asparagus and fresh spinach
Baked Burgundy snails topped with puff pastry
Chicken with Morel mushrooms
Roast duck breast with morel cream, potato and spinach galette
Seared duck Foie Gras with caramelized pears
Scallops and prawns en cocotte with seaweed butter
Seared venison medallions with pepper sauce and hazelnut mashed potatoes
Dark chocolate nougatine dome
Seared scallops with red kuri squash moussseline
Caramelized pigeon breasts and thighs with local wild mushrooms
Sweetbreads with chanterelles

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