Foie Gras Torchon

Brioche, fig jam, micro greens

Champagne and Crab Velouté

Pan Seared Gulf Fish in Seafood Broth

Braised leeks, fennel, endive and potatoes

or

Duck Breast Cassis

Potatoes Dauphinoise, haricots verts, blackcurrant gastrique

Toasted Crotin de Chavignol (Goat Cheese)

Winter greens

Macaron

Creme Anglaise and pastry cream with berry coulis and chocolate truffle