Cream of pea soup with truffle cream (served cold)

Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté

Fresh bug meat risotto with just a hint of tomato and ricard

Roasted tender centre cut of veal tenderloin with wilted spinach, baked apple and baked apple chausson pastry with calvados cream sauce

Choux pastry filled with speculaas crème patissière, topped with chocolate sauce and grilled almonds