Pâté en croûte chef's recipe stuffed with duckling, foie gars and chicken

Frozen cauliflower velouté topped with crab meat and velvet crab bisque

Green asparagus topped with a poached egg accompanied with hollandaise sauce and brown butter

Salmon terrine prepared with fresh herbs and lemon mayonnaise

Black mullet ceviche with leche tigre

Prime rib of Stockman beef with béarnaise sauce

Stockman beef rib steak with bearnaise sauce

Chicken supreme roasted with 'Roscoff' onion relish and crispy bacon

Veal fillet roasted with sage

Crusty sweetbread cooked with crunchy bacon and onion relish

The traditional 'boeuf bourguignon'

Stir fried scallops from Normandy accompanied with a coral sauce

Vegetarian green asparagus risotto prepared with a 30th aged parmesan cheese

Codfish filet roasted wild garlic

Freshly prepared french fries

Homemade Potatoe purée

Green salad

Vegetables of the day

Valrhona dark chocolate soufflé

Coffee with dessert selection

Homemade waffles accompanied with fresh whipped cream and Valrhona dark chocolate