LES ENTRÉES FROIDES ET CHAUDES

Langoustine ravioli with black truffle and foie gras sauce

Confit tuna, lettuce, black olives tapenade, tomatoes, radishes, anchovies, bell pepper

Dorade carpaccio, poppy seeds, lemon vinaigrette, lime zest

Lobster and avocado salad, buffalo mozzarella

Scallops, granny smith apples, tumeric dressing

Aubergine confit, curried vegetables

Beetroot and apple salad served with green mustard sorbet