To StartSourdough baguette with butterAppetizer IPissaladière with anchovies and goat cheeseAppetizer IIPâté de campagne with duck and figsMain Course IHalibut en croûte with mussel and cider sauceMain Course IIPolish heifer ribeye steak au poivre with vegetable hachisDessertRum babka with seasonal fruits and vanilla Chantilly
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream