Intro -- ENTRÉES -- COURGETTE FARCIE (Stuffed round courgette) -- PARFAIT DE FOIE GRAS -- BEEF CARPACCIO with truffles -- FOIE GRAS & -- TRUFFLE RAVIOLI with spinach and parsley sauce -- CURED SALMON -- ROLLED SEA BASS -- PISSALADIÈRE (Onion, anchovy and olive tart) -- TERRINE DE CANARD EN CROUTE (Duck terrine in a puff pastry crust) -- SARDINES on toast with grilled red pepper -- BACALHAU CROQUETTE (Salted and dried cod croquette) -- ROLLED AUBERGINE -- CHINESE STEAMED BUNS with duck confit, pickle and sauce -- EGGS MIMOSA -- BASIL PESTO -- OVEN-DRIED CHERRY TOMATOES -- TAPENADE -- Soups -- LENTIL SOUP -- ROASTED BUTTERNUT SQUASH SOUP -- CAULIFLOWER TRUFFLE SOUP -- WHITE BEAN SOUP with merguez sausage -- CHAMPIGNONS DE PARIS SOUP -- FISH SOUP -- CREAM OF CARROT SOUP -- PEA SOUP -- ONION SOUP -- GAZPACHO -- Salads -- NIÇOISE SALAD -- BURRATA WITH CHERRY TOMATOES -- BEETROOT & -- GOAT CHEESE SALAD -- WATERCRESS SALAD with hazelnut vinaigrette and smoked duck breast -- MACEDONIA SALAD -- WALDORF SALAD -- CHICKPEA and merguez sausage salad -- CAESAR SALAD with roast chicken -- FENNEL AND ORANGE SALAD -- SMOKED SALMON SALAD -- CUCUMBER SALAD with yoghurt and herbs -- MAIN COURSES -- MOROCCAN-STYLE LAMB with couscous and vegetables -- SOLE MEUNIÈRE with capers -- BLANQUETTE DE VEAU (Veal stew) -- COQ AU VIN -- DUCK BREAST with carrot purée -- OSSO BUCCO with polenta -- POACHED ROLLED CHICKEN -- BOEUF BOURGUIGNON -- DUCK CONFIT with spinach, potatoes and red wine sauce -- ENTRECÔTE with herb butter and pommes frites -- POACHED ROLLED SALMON with truffles -- PASTA, PIZZA and More -- LEMON SPAGHETTI -- PAPPARDELLE WITH LAMB RAGÙ -- POTATO GNOCCHI -- MOREL MUSHROOM RISOTTO with carrots -- CHICKEN PAELLA -- GOAT CHEESE AND HONEY PIZZA -- ANCHOVY, ROCKET AND OLIVE PIZZA -- PIZZA MARGHERITA - Revisited -- FLAMMENKUCHEN - Revisited (Alsace "pizza").

CROQUE MONSIEUR with smoked turkey and black truffle -- INDIVIDUAL COURGETTE QUICHES -- POMMES DE TERRE À LA BOULANGÈRE with truffles - Revisited -- GNOCCHI À LA PARISIENNE -- Desserts -- GALETTE DES ROIS -- HONEY AND LAVENDER MADELEINES -- CRÊPE SUZETTE -- CARROT CAKE -- CHOCOLATE MOUSSE -- PISTACHIO MACARONS -- CHOCOLATE TRUFFLE with orange and Cointreau -- TRUFFLE PANNACOTTA -- LEMON MERINGUE PIE -- CRÈME PÂTISSIÈRE (Pastry cream) -- BLACK FOREST GATEAU -- CHOCOLATE AND VANILLA NAPOLEON -- BEIGNET (Doughnut) -- COCONUT PUDDING with plum -- FRAISIER ROLL (Rolled strawberry sponge).