Oysters topped with fresh sand crab meat and grilled with champagne hollandaise

Petite salad of duck confit with pistachio duck terrine and orange marmalade

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

Oven baked lamb rump with white beans, tomato and chorizo cassoulet

With dark and white chocolate mousse, hazelnut Speculaas coffee sponge and vanilla ice cream

(Deux-Sevres, Bougon France) Creamy, smooth and soft goats’ milk cheese with that characteristic buttery earthy taste