Appetizer
Courgette cappuccino, yam and asparagus salsa, dill powder, ricotta salad of rocket and radish sprouts, watermelon, roasted pine nuts, quail fillet flakes, orange vinaigrette, sugar snap peas Smoked salmon tartare, strawberry, parsley and lime mousse, thyme mayonnaise, black caviar, chermoula paste
Main courses
Gnocchi, fresh boletus, rosemary butter, rocket, roasted peppers, parmesan cheese Trout fillet, scorzonera puree with figs, green beans, Black Forest ham, caramelized white radish Duck confit leg, butter and raspberry sauce, green pea puree flavored with lime, Parisian carrot, watermelon radish, coriander
Desserts
Rhubarb semifreddo, meringue, nectarine mousse, seasonal fruits, roasted chocolate
