- Mise en bouche
- Scallops in carpaccio, citrus,red peppers sorbet.
- Duck foie gras, jelly of verbena and bbbgreen apple, green tea granite.
- Spinash in a roll of sole.
- Free range poultry, candied thight in nuts.
- Milky chacolate and hazelnut, orange creme brule.
- Strawberries, cream cheese on  bbiscuit, vanilla ice cream.
- Mignardises