Amuse bouche - Brioche of Cauliflower Cream and Garlicked Brioche with Spinach

Bread, brioche and Bordier butter

Bouillabaisse jelly, with seasonal vegetables and duck croutons.

Tourteau Crab Tiramisu with Fruity Marinade and Tandoori Spices

Shellfish Consommé (not pictured) with Ginger Aroma, Lobster Carpaccio and Crispy Palamos Prawn

Line caught Sea Bass with Spring Vegetables, Fondant Cevennes Onions and Lemon Balm Infusion

French rib-eye beef with gratin dauphinois and wild mushroom pastry in merlot sauce

Pre dessert

Petit fours

Guanaja Chocolate Souffle with Cactus Flower Jelly and Citrus Cocktail Sorbet

Wild Strawberries with Lavender Blossom, Crispy Almonds and Malaga Sorbet