Caramelized onions and salsify.

Truffled creamy polenta, red wine vinegar reduction.

Served with port wine sauce, dates and white onion compote.

Smoked bacon cream and Ossau-Iraty cheese.

Baked with baguette croutons and comte cheese.

Cherry tomatoes and root vegetable chips, with olive oil and balsamic vinegar.

Saffron potato emulsion and green onion-apple-hazelnut crumble.

On a crispy tart, parsley whipped cream and caramelized onion sauce.

Like a risotto, wild mushrooms and truffle reduction.

Baked in the shell with garlic and parsley butter.

Smoked bacon, white mushrooms and green onions.

Seared in butter, creamy champagne sauce and green asparagus.

Roasted with red wine civet sauce, carrots, shallots, white mushrooms and bacon.

Served with red wine and black currant reduction, seasonal fruits and root vegetables.

Roasted with black garlic sauce, root vegetables and wild mushrooms.

Mignon with a truffle reduction sauce, chicory and ham american wagyu gold grade.

In a bouillabaisse,potato fondante and crispy fenne.

Thermidor, salsify and chanterelle mushrooms.

Stuffed and wrapped with bacon, absinthe and olive reduction sauce.

Mignon with a truffle reduction sauce, chicory and ham U.S.D.A. prime black angus.

Breast cooked to the right temperature with albufera sauce and french style mashed potatoes.

Grilled shallot, macaroni pasta in parmesan cream sauce.

Fries with sea salt.

On the cob grilled, then shaved and seasoned with butter.

In lemon butter.

Baked with basil and black olives signature.

French style signature.

Spinach and arugula with toasted pine nuts.

Served with parmesan cheese.

Served with bacon and green onions.

baked in rosemary butter.

Plate with red wine and walnut chutney.

Creme brûlée served with fresh berries.

Served with crispy puff pastry arlettes, filled with both vanilla and caramel creams.

Praline cake, coffee sauce and homemade orange marmalade signature.

Ganache, black and red fruits confit on a soft coconut cake.

Carpaccio with home-made black cherry preserve.

Served with orange souffle with caramelized orange sauce and grand-marnier flambe signature.

Belle helene with pear, vanilla and almonds.

Butternut squash, sweet creamy cold risotto and pistachio.

Served with home-made vanilla bean ice cream.