Snails with garlic and parsley persillade with a puff pastry lid, hazelnut salad and vinaigrette

Crispy pig's trotters and calf's head, sauce gribiche

Served au nature, seasonal chutney, poilâne sourdough bread

Seabream served with a crispy skin, ravigote vinaigrette and sun-dried tomato risotto

Red mullet a la plancha, salad of tagliatelle-style seasonal vegetables, warm tomato vinaigrette

With pine nuts and almonds

Rib-eye steak grilled with a fresh herb butter, Charentais rosti potatoes and mushrooms

And napped with real pigeon gravy with crushed truffles

Rice pudding ice cream and nostalgic strawberry emulsion