in vinaigrette and panacotta, smoked sturgeon

hibiscus and grapefruit jelly, Timut pepper meringue

roasted and in accras, lemony artichoke mousseline and black garlic condiment

seared skin-on, quinoa from Aisne, wild garlic and lime cream

roasted in butter, light kalamanzi hollandaise, spring vegetable casserole

rolled in its crust and cooked at low temperature, "peas and carrots" variation, thyme-infused jus

with quail fillets, asparagus and morels, Albuféra sauce

chervil onion stuffing, pink radish, and frothy Pinot Noir cream

with cashews and Bailey's

crème brûlée

seasonal selection from Fromagerie Antony