◊ Marinated Salmon with Herb Dressing

◊ Filet of Port en Croute, Rosemary & Onion Sauce

◊ Pear Charlotte

◊ Ravioli of Lobster with Basil Sauce

◊ Salada of Duck Breast with Herb Dressing

◊ Stuffed Seabass with Leek & Carrot

◊ Foie Gras with Onion Tart & Entrecote Beef with Redwine Sauce

◊ Chocolate Fondant with raspberries & Vanilla Ice Cream

◊ Beef Tartar on Walnuts Bread

◊ Salmon Mouse with Prawn Salad

◊ Foie Gras with Onion Tart & Duck Breast

◊ Parfait of Nougart & Tropical Fruits

◊ Mille Fuille of Asparagus & Poached Egg with Hollandaise Sauce

◊ Roast Duck Breast with Orange & Green Peppercorn Sauce

◊ Onion Tart with Fresh Foie Gras, Port Wine Souse

◊ Fricassee of Scallops with Basil Souse

◊ Entrecote Grill with Braised Brisket

◊ Gateau Chocolate with Fresh Berries and Vanilla Ice Cream

◊ Grilled Squid with Baked Cherry Tomato & Basil Sauce

◊ Roast Corn Fed Chicken with Leek and Stilton Tart

◊ Grilled Venison with Roast Vegetables

◊ Stuffed Sea Bream with Squid Ink Risotto

◊ Salad of Venison Filet with Parsnips Cream

◊ Caramelized Brioche with Roasted Fruits

◊ Ravioli of Skate with Grilled Vegitables

◊ Braised Cabbage with Loin of Pork, Bacon and Garlic Sausage

◊ Rhubarb Crumble with Toasted Bread Crumbs and Rosemary

◊ Loin of Pork with Seasonal Vegetable

◊ Deep Fried Camembert with Pumpkin Puree

◊ Salad of Duck Breast with Chicken Liver Mouse

◊ Roast Loin of Lamb with Cream Tarragon Sauce

◊ Pear Tart Tatin with Rosemary and Vanilla Ice Cream