Sugar cured Ora King Salmon tartare served with toasted brioche

Classic veal, pork and foie gras in pastry with condiments

Grilled Japanese scallops with truffle butter

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 confit onion, Gruyère cheese and delicate Kirsch velouté

Snails, spinach, tomato, garlic and light cream sauce served in a puff pastry vol au vent