Prosciutto onsomme and meln ball served with garlic crouton brushed with anchovy parsley butter
5 minute bouillabaisse
with tartare of crayfish, buffalo milk skin, finished with aromatic herbs and a touch of theatre
White asparagus with cep and girolle mushrooms, broad beans, tarragon emulsion
A momentary pause
It doesn't look like it but I think this was rabbit smoked at the table!
Kingfish crusted with potato scales served with broccoli cous cous and broccoli canelloni, currant puree and curried brown chicken
Venison loin poached with a mille feuille of braised leg meat and saffron mousseline topped with a petal salad