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Braised oxtail ravioli thickened with foie gras and a port reduction

Beef Chateaubriand grilled with cruched pepper, candied shallots and green beans

Fondant bisquit with dark chocolate and vanilla ice cream

Hand-chopped venison tartare whit violet mustard and barberries

Doe venison medallion in brioche crust, sauté of wild mushrooms, pepper sauce with mousseline of potatoes

Apple tart caramel

Tuna tartare marinated in ginger and lime, avocado puree and toast with salted butter

Lobster salad with mango and lettuce, passion fruit vinaigrette

The butcher's choice cut, marbled to perfection, served with the "Cafe de Paris" sauce

Grilled lobster, courgette caviar and Espelette peppers, emulsion of saffron shells

Rum baba served with Madagascar vanilla whipped cream

Crispy éclair with praline and pecans

Lobster bisque whit Cayenne pepper

Heart of rump steak smoked with tobacco leaves and oyster mushrooms, mousseline potatoes

Crispy éclair with praline and pecans