Scallops grilled with spinach, crab meat and lime hollandaise

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

Risotto with comté cheese, snow peas and green peas

Confit duck leg with Brussel sprout chiffonade and chicken jus

Brillat Saverin(Burgundy, France) Deliciously decadent triple cream brie ‘la crème de la crème’

Traditional style baked upside-down apple tart with apple sorbet