Creamy Jerusalem artichoke, poached oysters and pan-fried foie gras
Roasted Tiger prawns, Panna Cotta fennel and citrus vinaigrette
Roasted quail without bones, fresh figs and grapes tartar
The filet of Arctic Char, mushroom mash, Burgundy’s snails and matelote with parsley juice
Doe steak, cherries, crunchy polenta, gravy
Roasted duckling breast, beetroot puree, winter vegetables, hazelnuts and ginger juice
Quince declination, citrus fruit and Genoa bread
Dark chocolate finger, milk chocolate mousse and vanilla ice cream
Pavlova with candied apples and chestnuts mousse