Cream of Jerusalem artichoke and potato curry
Country terrine from ferchaud, shallot confit on the Aubance hill
Prawns with Pineapple, Armorican Sauce
Sautéed Veal with Prunes and Carrot, Organic Pasta
Pollock fillet, Ratte potato, Sautéed squash Crustacean Sauce with Green Anise
Parmesan and Mascarpone risotto, Pumpkin puree with hazelnuts
Green Lentil Stew from Le Puy, Roasted Cauliflower with Zaatar Yogurt Sauce
Oven Roasted Apple, Cinnamon custard
Chocolate and Coconut Chantilly Cream, Mango Compote with Ginger
Crémet des dames and its raspberry coulis
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