Appetisers
Pan seared duck liver, Banyuls wine reduction and ginger bread spices
Petrus vol au vent of crayfish and frog’s legs with black truffle

Main Courses
Grilled Aveyron lamb with seasonal vegetables and Parmesan cheese
Milk-fed Correze veal chop with creamed spinach and glazed vegetables

Cheese
Selection of cheese by Bernard Antony

Desserts
Jivara milk chocolate with hazelnut and caramel, Tahitian vanilla ice cream