◊ 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