Amuse bouche: Tomato and celery broth
Citrus-cured tuna with avocado, beetroot, apple and radish salad
Steamed kingfish belly with prawn, pea risotto and marron bisque
Roast marinated duck breast with orange, fennel, hazelnuts and sherry vinegar
Roast loin of venison with braised red cabbage, pickled walnuts and figs
Cheese selection: Tallegio, Fromage d'Alpage, Brie de Nangis, Bleu d'Auvergne
Art?
Rockmelon and vodka parfait
Pear and almond tart with calvados icecream and orange peel
The wines consumed
