Slice of roasted loin of veal, roasted veal sweetbreads, veal-tongue crisps. Sweet and sour turnips, braised endives with lemon-tarragon notes, jus with capers.

Whole braised knuckle of veal, baby vegetables, black truffle potato puree.

Steam-baked Bresse chicken breast, Albufera sauce, black truffle basmati rice

Whole roasted leg of baby lamb, shoulder in herb crust, spiral potato. 

Pan seared pigeon breast, steam pigeon breast stuffed with foie gras, confit legs and offals in zucchini, Sancho black pepper.