• Langoustine tails pricked with Bretonne almonds, mascarpone arborio risotto,
Crunchy vegetables, parmesan emulsion

• Rossini style Charolais steak, caramelized cep polenta,
Green asparagus tips, gravy spiced with thyme

• Half lobster fried in butter, Venere black rice, marinated sweet peppers,
passionfruit coulis and kumbawa emulsion

• Saddle of lamb in a herb crust, paillasson of Gala apples,
morel mushrooms stuffed with artichoke Poivrade, lamb gravy with white truffle oil

• Chef recommendation