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Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
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Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
Folding Napkin Lessons
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Chicken Fricassee with Cream
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Eggplant Caviar with Tomato Sauce
Sabayon with muscatel from the Piemont region
Crispy Pineapple with Coconut Ice Cream
Napkin folding heart - Pliage en coeur
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Lucille et Jacques Bon
Georges Blanc
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Serge Philippin
Philippe Faure-Brac
Arthur Dorshner
Fried Ray with Chanterelle Mushrooms
Cepe mushroom and chestnut salad, flambe
Bananas Flambeed with Rum and Soft Caramel
Crispy Pineapple with Coconut Ice Cream
Bass and red mullet croustillants with potatoes
Almond Galette with Red Fruits
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