I like to enhance simplicity. I propose a creamy red kuri squash soup spiced with roasted hazelnuts, a supreme of roasted free-range chicken, full-bodied jus accompanied by a ratte potato purée with truffle oil, and for a sweet finale, a fine caramelised apple tart with artisanal vanilla ice cream.

This formula reflects my vision of a generous and elegant cuisine. I'll start with a few creative bites, then a carpaccio of sea bream with citrus fruits. I like to combine the finesse of a truffle-flavoured veal fillet with a low-temperature cooked cod and champagne risotto. Finally, my chocolate sphere with an exotic heart.

With this menu, I would like to offer you a truly exceptional experience. I like to work with langoustine for its iodised and crunchy side, pan-fried foie gras for its indulgence, and matured beef for its depth. I pair it with a roasted brill fillet in a full-bodied bisque. Champagne granite for freshness, and a grand cru chocolate dessert for the finale.