Foie gras bonbon with Oporto,
Parfait of pigeon, Bristol Cream, orange and spices,
Little beans with bergamot
Oyster with Champagne, apple, cumin
Mussels with Riesling and six flavours (from front to back): bergamot cream, apple and jasmin, lemon and cardamon and coriander, peach and rose, distilled earth, and white truffle oil
White asparagus souffle on embers
Hot veloute of prawn with cacao onions and mint
Mackarel with citrics
Baby lamb with green beans and mint
Lactic dessert
Rose souffle with rose gel, chocolate and pistachio ice-cream
Assortment of sweets
Espresso
