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