Grilled Japanese scallops with chorizo, sun dried tomato and garlic parsley butter

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

Roasted veal tenderloin with Swiss brown mushroom sauce and Brussel sprout chiffonade

(Normandy, France) Soft washed rind cheese made with cows’ milk it has a soft, creamy texture and a buttery nutty flavour.