Cauliflower soup with truffle cream, served hot or cold (vichyssoise style)

Tartare of confit salmon, avocado cream tinged with harissa, tarragon leaves

Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise

Light and fluffy soufflé with Roquefort cheese, confit fennel and delicate Gruyère velouté

Baked snails with spinach, tomatoes and garlic butter topped with puff pastry

Grilled Japanese scallops with coriander and tomato butter