Cauliflower velouté, purple cauliflower, romanesco, feta cheese and cashews

Eringy mushroom, spiced tofu, rice noodles and ponzu sauce

Honey aïoli grated cod, artichokes and Kalamata olives

Scallops, sweet potato velouté, beurre maître d’hôtel sauce, truit eggs

Snacked Angus beef, full bodied truffle juice, pan-fried foie gras escalibadas shallots

Simmered pork cheek, touch of cocoa, potato purée and melting carrot

Saint Félicien, roasted apples, celeriac and prunes salad

Cheese plate