Entrances: Homemade smoked salmon plate Served with a curried cucumber milk and brioche toast Or Cream of mushroom soup, egg parfait, hazelnut and truffle oil. Plates: Roasted sea bream fillet, sweet potato puree with tonka bean, Nantes butter and baby vegetables. Or Roasted veal fillet with creamy polenta, goat cheese, basil and seasonal vegetables Dessert: Poached pear with saffron syrup and vanilla crumble and saffron caramel Or Molten chocolate cake with a vanilla custard centre.

Aperitif formula x6 toasts/person Entrance: homemade foie gras, fig chutney and toast brioches Or Gravelax salmon, cucumber milk with curry Plates: Roasted Normandy beef fillet, full-bodied jus, new potatoes Forest mushroom stir-fry. Or Sea bass fillet, einkorn risotto With chorizo and squash served with a saffron sauce Dessert: Log of the moment (to be defined) Or coffee/chocolate tiramisu