RÉSERVATION 
| Walnut flavoured butternut mousseline | |
| Rabbit fat in its pear jelly | |
| Chef’s starter | |
| Squeezed foie gras quail | |
| Scallop quenelle with its leek fondue and Vire’s andouille Noilly prat sauce | |
| Fish according to arrival, parsley root Aurore sauce and Nerone rice | |
| Coq au Vin, little onions and fettuccini | |
| Chef’s main course | |
| Saint Pierre, 4/4 sauce and a variation of parsnips | |
| Rosemary rack of lamb and its sqeezed winter vegerables | |
| Ripen cheese tray TRIO | |
| Carrot mousse and orange flavoured crème brûlée | |
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| Ceunchy pear, beurre salé ice cream | |
| Hot Bagnolèse soufflé and its apple sorbet |
