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Royale of foie gras served with pan-seared langoustines
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Soft-boiled quails’ eggs with browned mature Mimolette, chorizo and o...
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Wild fungi in court bouillon, mature Mimolette and Spanish streaky baco...
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Scallops served in Babas with raspberries, lemon and tarragon cream
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Miniature macaroons with Isigny Camembert and truffles
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Sablé biscuits with toasted peanuts and Isigny Sainte-Mère Fromage Bl...
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Apericube with smoked duck’s breast
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