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Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
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Chicken Fricassee with Cream
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Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
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Napkin folding heart - Pliage en coeur
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Bass and red mullet croustillants with potatoes
Bull Fillet and Farmhouse Rice
Escaoutoun Landais
Chicken traditionally prepared in the Backoffen
Citrus Fruit Soup and Orange Crisps
Fried Ray with Chanterelle Mushrooms
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