Entrances

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Scallops carpaccio and black truffle shavings

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Burratina and forest fruit tomato tartar

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Lobster "vol-au-vent" and coral veloute

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"Foie gras" escalope pan-fried with morels

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Beef Tataki, artichoke mousseline

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Dishes

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Rossini beef fillet, spinach cannelloni

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Lamb shank confit, vegetable stew

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White turbo and vegetable tian "à la Charmoula"

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Risotto with cuttlefish and blanquette of monkfish with pistachios

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Duck leg confit raviols, chicken juice

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Desserts

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Roasted pineapple carpaccio with cardamom

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Red berry pavlova

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Chocolate lava cake

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Raspberry feuillete

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Lemon mousse dome on Breton biscuits

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Tapas

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Deep fried calamari

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Shrimp tempura

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Mixed mini kebabs

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Cottage cheese and black olive cigar

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Mixed tapas selection

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