Cauliflower soup with truffle cream, served cold (vichyssoise style)

Tartare of confit salmon, avocado cream tinged with harissa, tarragon leaves

Light and fluffy soufflé with Roquefort cheese, confit fennel and delicate Gruyère velouté

Grilled fish of the day with tomatoes, cucumber, black olives, Persian fetta and raspberry vinaigrette

Vanilla ice cream, chestnut cream, chantilly, chocolate sauce and crushed nougatine