Scrambled eggs (farm raised) served in a verrine accompanied with smoked salmon

Glenn lentil salad accompanied with smoked salmon

Chicken liver terrine served with boletus mushroom chutney flavoured with green chartreuse

Stir fried squid like flavoured with garlic and coriander

Warm scallops with cress coulis and caviar

Hot creamy soup of boletus mushrooms and chestnuts

Crusty sweetbread with veal juice and shiitake mushrooms served with buckwheat

Roast filet of duckling with figs

Prime rib of Stockman beef with béarnaise sauce

Prime rib of young milk-fed calf served with girolles mushrooms; to share

Blonde d’Aquitaine skirt steak and marrowbone with bordelaise sauce

Boar stew with chestnuts

« Royal » hare by chef Antonin Careme stuffed with truffle and foie gras accompanied with a red wine sauce

John Dory fish accompanied with marinated red peppers

Stir fried scallops topped with white truffle

Cod Fish filet with girolles mushrooms

Vegetarian preparation of the day

Freshly prepared french fries

Homemade Potatoe purée

Macaroni cheese

Green salad

Vegetables of the day

Frozen nougat served with raspberries coulis

Freshly made waffles recipe Paul Bocuse homemade whipped cream and chocolate sauce

Coffee with dessert selection

Valrhona dark chocolate soufflé

Roast Sollies black figs topped with milk flavoured ice cream

Chestnut cream, mascarpone cream flavoured with amaretto