• Light Lentil Cream on a Mild Onion Soubise
Escalopine of Duck Foie Gras
or
Sea bass and Red Mullet “Flower”
Exotic summer salad spiced with saffron and lime


• Pike cooked in salted butter
Steamed green cabbage and chestnuts, wine sauce
or
Canon of Roast lamb
Savoie Crozet with salad onions and raw ham, jus


• Mature and fresh cheeses trolley


• Pear Poached in “Lalande de Pomerol”
4 spice ice cream, Genoa bread
or
Ménage à Trois: Chocolate, Tonka bean and Praline