The Chef’s Menu Appetizers Seared Foie Gras Salmon Marinated with sea salt and lemongrass Burrata and cucumber gazpacho Seared Foie Gras Escargots Foie gras Cheese plate Goat cheese salad Onion soup Caviar SEVRUGA Malossol Main courses Pork Chop Ardennaise Octopus and its bouillabaisse juice Veal Stew Roast pork with onion confit Fresh tuna with mustard sauce Fish Duo with Provenzal flavor Seared Foie Gras Rack of Lamb Duck Breast with green pepper sauce Peppercorn steak Boeuf bourguignon Duck confit Lamb shank Sea bass with lemon mousse Seared Foie Gras Scallops Desserts Ice cream gourmet Crème brulée Chocolate mousse Coupe colonel Apple Tart Tatin