Appetisers
Goose liver confit, Cavaillon melon in Sauternes wine jelly
Roast royal langoustine, octopus and cockles, fresh almonds

Main Courses
Roast Normandy turbot cut, grilled eggplants and piquillos jus
Auvergne suckling pig served in two styles stuffed vegetables and condiments

Cheese
Selection of cheese by Bernard Antony

Desserts
Jivara milk chocolate and passion fruit fondant, banana sherbet