Maison Rostang

Caramelized endive with satay Smoked chestnuts and citrus sabayon Normandy scallops flambéed with Armagnac Sweet onion confit and beetroot jus from the scallops The red mullet prepared as pan-seared Crispy fennel with lemon Fish bone jus bound with liver or Pike quenelle poached then baked in lobster cream Camargue Rice Bresse poultry supreme glazed like a roasting jus Celeriac cooked whole in a pot then glazed with its rich jus, apple caramel, "fiery" roast jus Sao Tome 65% chocolate Candied black olives and olive oil ice cream, creamy and bitter sauce with Sichuan pepper flavors

Tatin of celery, truffle and shiso flambéed with green Chartreuse Parsley and black truffle coulis Turbot, langoustine and truffle stuffing Caviar lentils stewed in syrah wine, Langoustine head jus "Laura" potato confit in truffle butter Mâche coulis and light old Port vinaigrette Bresse poultry supreme in black tie Roasted salsify and redcurrant gel, Albufera sauce Warm chocolate and truffle soufflé