Artichoke soup with black truffles, slices of black truffle and Parmesan shavings. Layered brioche with mushrooms, spread with truffle butter. 

A jelly of raw peas topped with a slightly creamed pea purée, soft-poached egg and a salad of peas and curly watercress with chive oil. As decoration, purple shiso leaves with cumin flavour.

Whole poached lobster, sliced and sautéed in butter. The shell is topped with a ragout of lobster claw meat and avocado. It is then served together with the lobster medallion and raw avocado slices. Pan-fried chanterelles and light lobster jus with mushrooms.

Pan seared pigeon breast, steam pigeon breast stuffed with foie gras, zucchini cylinder stuffed with offal, Sancho black pepper and lemon sabayon.

Grapefruit slices coated with orange jelly, grapefruit sauce infused with Earl Grey tea.

Chocolate biscuit made with marzipan marinated in lime juice, chocolate ganache flavoured with cardamom and black pepper, served with a dark chocolate sorbet. 

Red mullet stuffed with spinach and mushrooms, roasted au gratin. Mullet liver jus.