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Cannelloni crabe with celery, Paris mushrooms and Granny Smith apples

Braised oxtail ravioli thickened with foie gras and a port reduction

Grilled beef Chateaubriand served with cracked pepper, green beans and a shallot fondue

Profiteroles with vanilla ice cream, crunchy chocolate pieces and chocolate sauce

Pan seared morel mushrooms flambéed in Cognac, cream jus

Lobster salad with buratina, beetroot and Chioggia chips

Butcher's choice cut, marbled to perfection, served with fleur de sel

Grilled half-lobster, courgettes, sundried tomatoes and green olives with a shell sauce

Rum baba served with Madagascar vanilla whipped cream

Dark chocolate mousse, hazelnuts and Gruyère double cream

“Steamed” lobster Dim Sum with leeks, black mushrooms and Espelette chilli pepper

“Bourguignone” beef cheek served with diced bacon, baby onions and new carrots

Dark chocolate mousse, hazelnuts and Gruyère double cream