Soup of duck and foie gras,

Sauternes and mushroom jelly, pan-fried foie gras

Roasted with lemon butter and summer savoury, creamy risotto flavoured with chicken stock

Cooked a la plancha, citrus chicken jus, autumnal mélange of leeks, chestnuts and Jerusalem artichokes

Roasted monkfish medallions, smoked pork belly, linguine pasta, mature parmesan crisp

Selected cuts of suckling pig, herb butter, cabbage and oyster mushrooms, confit garlic

Pan-fried loin noisettes, lamb reduction, Mr. Gousseau's ancient vegetables cooked risotto-style

served with jam made from melon and Pineau des Charente

Montélimar nougat ice cream spiced chocolate sauce

Baked apple sorbet, preserved quince, black grape reduction