Beetroot ceviche, daïkon turnip, avocado cream, crispy wonton

Roasted pumpkin, Greek yogurt curry sauce                               

Hard boiled eggs with miso mayonnaise and spinach salad 

Semi-cooked foie gras, orange marmalade, seeds cracker

Hake filet, full body juice, Brussels sprouts, red carrots

Scallops, simmered lentils and chorizo                                        

Veal filet, bleu d’Auvergne cheese sauce, puntalette pasta with seasonal vegetables

Suprême of guinea fowl, chimichurri sauce, potato purée and caramelized onions

Saint Felicien cheese, roasted apple, geen salad and caramelized walnuts

Cheese plate