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Gravlax-style salmon, small dill cream, wild herb salad and pickles

Pan-fried foie gras escalope with a rich duck jus, toasted walnut pieces and toasted bread

Perigourdine salad

Semi-cooked duck foie gras, seasonal fruit chutney, walnut bread

Snails with parsley, wilted spinach, Rocamadour cream and walnuts

Poached egg Meurette style with porcini mushrooms

Pumpkin velouté, chestnuts and smoked walnut mousse

Duck leg confit by us, sautéed porcini mushrooms and Sarladaise-style baby potatoes

Sweetbreads, crushed Touquet potatoes, morel sauce and seasonal vegetables

Duck breast, full-bodied Pécharmant jus and seasonal vegetables

Guinea fowl medallion, delicate stuffing with porcini mushrooms, Gatinoix sauce and mousseline of heirloom vegetables

Omelette with procini mushrooms and green salad

Sautéed squid Basque style, chorizo and side dish of the day

Fish of the day, citrus wasabi emulsion, sweet potato mousseline

Trio of cheeses

Le Châtaignier

Chocolate fondant with ice cream

Crème brûlée

Walnut cake and saled butter caramel

Chocolate orange Opera revisited

Gourmet coffee or tea