Duck & foie gras terrine in a pastry case served with cornichons and pickled baby onion

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

Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc

Crispy skin duck breast, sauteed potatoes, braised green cabbage and crème de cassis jus

Choux pastry filled with crème brûlée crème pâtissière served with chocolate milk sauce and grilled almonds

(Auvergne-Rhône-Alpes) Cows’ milk semi cooked pressed cheese with a savoury yet fruity taste and creamy supple texture