Napped with duck and truffle emulsion

Served with creamy mashed beans, with salted butter and "Cul Noir" prok gravy

Rolled into a balotin, green tomato "Green Zébra" home-made marmelade and acid cherry tomato

3 'fine de claire' oysters, langoustines, whelks, clams, winkles and shrimps

9 oysters: 3 specials, 3 'fines de claires' and 3 from the deep sea

Served with fresh pasta cooked in lobster stock

Served with spiced cooked/raw fennel, napped in lemon and dill concentrate

With wok-fried crunchy fruit, in basil and green pepper and chicken-lemon gravy

with buttered country cabbage and smoked lobster with Espelette pepper

lightly seared in balsamic and dried tomato vinegar and served with artichoke and pea juice

Served with cold white peach soup and soft almond milk ice cream

Caramel ice-cream with fine salt - creamy carambar - soft caramel, melting heart

a variety of chocolate textures and tastes