Trout ceviche from Sources de l4Eclimont with lightly spiced coconut milk, small spelled from Ferme des Hirondelles, coriander oil

Edith's soft-boiled egg, zucchini gaspacho with combawa, peas and green beans, a cloud of mint and chopped hazelnuts

Richard's poultry press with chard, multicolored pickles radish, condiments

Swordfish, roasted fennel with feta cheese, carrot mousseline, virgin oil with capers, organic quinoa from the Ferme du Bois Regnault

Pork tenderloin, new garlic and glazed carrots, buttered spinach, pork juice with lemon thyme from the Chef's Garden

Norman beef, potato millefeuille, pencil leeks, heavy cream d'Isigny and smoked mayonnaise

Zucchini cannelloni with ricotta cheese and dried tomatoes, zucchini and oat bites, zucchini wheat risotto, herb yogurt sauce

Fresh strawberries and raspberries, vanilla red pepper, puffed Anjou quinoa, raspberry cream and yogurt ice cream, basil nage

Vanilla rice pudding, rhubarb compote with ginger, poached rhubarb tagliatelle, vanilla ice cream

Creamy dark chocolate, coffee praline, hazelnut financier and whipped ganache, cocoa tile and crumble, coffee ice cream