Amuse Bouche

Fine Tart

Of inverted lamination, purple artichokes in barigoule with safran, 

palette Jabugo Bellota shives in delicacy

Rice paper  in Transparence

Combination of Pork and glazed Scampi, crispy Soya bean and fresj Coriander

Net of Plaice

Cooked with the Viennese of Ceps,

Jerusalem artichoke and grey shallots in compression, shoots of lamb's

lettuce and juice slightly acid roast

Supreme of Pigeon " Hubel "

With Foie Gras of Duck, tender thigh Crunchy,

white and green Swiss Chard  frozen in the Salted Butter

 Refined Cheeses of Josiane Deal, "Best Worker of France" 

Pre-dessert

The Victoria Pineapple

Roasted and caramelized with Badiane, lime opaline,

pina colada ice cream

Mignardise