6 escargots cooked with garlic and parsley butter.

Pork and chicken country pate with cornichons.

Classic french onion soup with egg yolk and port wine.

A selection of European cheeses, smoked and cured meats.

Local organic mushrooms and pasta casserole with bechamel sauce.

Reak duck foie gras, a slice of french brioche.

Local beef, smokin oaks organic farms, slow-cooked in red wine, carrots, mushrooms, pearl onions, linguine.

Slow-cooked lamb shank, moutarde de Dijon sauce, roasted potatoes.

Crozets savoyards du mont blanc, tiny square buckwheat pasta, topped with ratatouille provencale and fried asparagus. Substitute crozets for rice, vegan.

Jumbo shrimps rambees with pastis liqueur, garlic and parsley, fennel, white and red riz de Camargue.

350 grammes ribeye beef steak with bistro french fries, and choice of Roquefort sauce, escargot butter, anchovy butter, sauce au poivre vert.

Flourless chocolate fondant, vanilla ice cream and chantilly, made by french local artisan cocorico.

Almond sponge cake with a coffee and chocolate filling and icing.

Custard topped with crispy burnt sugar, served chilled.