Terrine of Duck Liver served with a crispy finger, toasted brioche at Sichuan Pepper crumble at seasonnal fruits

Roasted duck liver cooked in papillote of fig tree, automnal fruits, clémentine sauce

Greedy combinaison confetied eggplant with thyme, apple mushrooms cèpes, chesnuts and rasted Dublin Bay Praw, sweet cider sauce

The scallops in carpaccio sauced with creamy broth with French caviar from "Aquitaine" lemon pulp

The Gillardeau Oysters - Mister Gillardeau spécial served hot, natural cooked, mash parsnip and chips, brown bread in two waysn Champagne sauce