Alsace Muscat 2006 Faller, Jurançon 2004, Whiskies,
Banyuls “Clos de Paulilles” 2001,
Champagne Laurent blanc de blancs 2000,
fruit and tomatoes juices

Melting leeks and herring eggs, “Gribiche” seasoning
or
Fresh and smoked salmon, fennel “remoulade” with black olives
seasoned with a mentholated and lemoned cucumber muslin
or
Duck liver and beetroot in a borchtch jelly with
horseradish, acidulous fruit chutneys

Cod fish fillet with lemon zest, pasta “semi di cicoria”
prepared as a paella
or
Whiting fish, pistachio and black mushrooms, caramelised
chicory with apple juice and olive oil
or
Poached and roasted breast of hen pheasant, chesnut
fricassee, spring onions

Seasonal fruit sherbets, crispy almond biscuit
or
Pineapple carpaccio “pina colada” sorbet and crispy fruit
or
Grand Marnier savarin, light vanilla cream and fresh mango

Coffee & “petits fours”

Côtes du Rhône blanc 2006, Guigal
and / or
Roc de Jean Lys 2006, Bordeaux