Millefeuille of salmon with dill and fresh green asparagus, chives and lemon cream
ou
Crème brulee with foie gras, four spices and its toast of homemade gingerbread
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Thin slices of duck breast roasted with raspberry vinegar and its sliced potatoes baked with cream and browned on top
ou
Fillet of monkfish cooked in red wine with onion and its creamy risotto with vegetables
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Three cheeses
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Carpaccio of pineapple with caramel, passion whisked cream and coconut ice
ou
Verrine of banana with lime and rum, chocolate mousse and hazelnut crumble