The Chef’s Menu Appetizers Seared Foie Gras Salmon Marinated with sea salt and lemongrass Burrata and cucumber gazpacho Escargots Foie gras Cheese plate Goat cheese salad Onion soup Caviar Siberian 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 Rack of Lamb Rabbit with mustard sauce Duck Breast with green pepper sauce Peppercorn steak Boeuf bourguignon Duck confit Lamb shank Red Snapper with lemon mousse and fish reduction Scallops Desserts Ice cream gourmet Crème brulée Chocolate mousse Coupe colonel Apple Tart Tatin