Carpaccio of St-Jacques Clam Shells d'Erquy in Tartare of Marinated Vegetables, Asparagus and Conserve Tomatoes, Perfumed Vinaigrette.
 
The quail of the Vosges region, Entirely Boneless, Stuffed with Foie Gras and Morels, Forest Mushroom Lasagna and perfumed bone juice.
 
Pearls of Champagne Conserve Apples, Vanilla Compote and Sparkly Crumble.