Marennes oyster with shredded leek
Scallops, buttered tangy chicory, beetroot crisps
Roasted line-caught sea bass fillet, spinach fondue, bisque velouté, truffle oil risottoorPan-seared veal sweetbreads and grenadin, cep mushroom jus, potatoes Darphin
Laurette lettuce salad, matured cheese
Chocolate-raspberry dacquoise biscuit with a crunchy chocolate heart
