Trout from Sources de L'Eclimont gravlax style with red cabbage, persimmon ans black radish

Mushroom tart with organic snails and their butter from Félix and Hélix, candied egg yolk, Chalo-Saint-Mars watercree ourée, herb nage

Millefeuille of crunchy brick leaves with brie mousse, apple-pear brunoise, lemon confit

South-West IGP duck foie gras poached in spiced wine, Medjool date condiment, bitter orange confit, fig and walnut bread from Ferme des Hirondelles

Cod browned in butter, chanterelle pickles, Jerusalem artichoke mousseline, pencil leeks, leek oil, parsley emulsion

Norman beef, parsnip and vitelotte purée, butter salsify, carrot top oil, red wine sauce

Duck breast from the South-West IGP, morello cherry gastric sauce, sweet potato purée, roasted butternut with rosemary, beetroot condiment

Organic small spelled risotto from Ferme des Hirondelles, soft-boiled egg, roasted vegetables with cumin, parmesan chips

Butternut crème brulée, red pumpkin and orange gel, gingerbread mousse, speculoos crumble, blood orange sorbet

Like a cappuccino with its mascarpone mousse, creamy Baileys, crumble and cocoa tile, praline ans coffee ice cream

Minute-cooked dark chocolate cookie, pistachio praline, pistachio whipped ganache, yogurt ice cream, crunchy tile