Menu I

Wild salmon tartare
with lime vinaigrette and crème fraîche
···
Paprika foam soup
with small ravioli
···
Pink roasted veal loin
with bean cassoulet, rosemary potato
doughnuts and morel sauce
···
Nougat tartlets
with vanilla ice cream and marinated cherries

Menu II

carpaccio of pig's stomach
with brown cap mushroom and potato vinaigrette
and salad bouquet
···
Truffled pea foam soup
with small wild salmon roulade
···
Pink roasted beef loin
with vanilla carrots, potato gratin and pepper jus
···
Three varieties
of strawberry

Menu III

Wild herb salad
with fried prawns and lemon vinaigrette
···
Chilled cucumber soup
with dill, sour cream and marinated char
···
Stuffed guinea fowl breast
with chorizo, sage and pine nuts,
ratatouille vegetables, Parmesan, risotto
and paprika jus
···
Valrhona chocolate cake
with pistachio ice cream and marinated berries

Menu IV

Mille Feuille
of Provence vegetables with Parmesan,
basil pesto, aged balsamic vinegar
and fried scallops
···
Creamy roast veal entrecôte
with chanterelles, asparagus
and thyme potato dumplings
···
Three kinds
of raspberry