grape and anise opaline condiments

Orzo salad with granny apple and Aquitaine caviar

in Gewurtzraminer grape brandy, Gewurtzraminer jelly, chicory au jus and sorrel ice cream

in a puff pastry shell with roasted escargots, herb cream and toasted bread froth

cream of black pudding with baked apple cider and walnut crumble

bulb fennel confit, whipped butter with saffron from Durrenentzen

- lobster tail, coral lentil mousseline and roasted ceps on emulsion à l’Américaine
- lobster claws, chicken oyster lacquered with bisque, crunchy cocoa pod

Mousseline of black carrots, pattypan squash and Brive mustard jus

Hokkaido pumpkin in textures with chestnuts,
herbed fingerling potatoes and green mustard

- roasted bone-in breasts, variations of beets, sauce Salmis, red currant gel
- legs, with quinces in syrup and hazelnut oil jus

Spicy ginger pear with fall flavors

Ice cream Vacherin style

variation of textures and flavors

from Jean-Michel Obrecht's orchard with walnut crumble

with « Yirgacheffe » coffee in various textures and flavors and lulo condiment

Cheese selection by M.O.F. awarded cheese maker Cyril Lohro