Home-made duck foie gras with sweet spices (extra charge 5 €)
Two ways of veal head: carpaccio and hot crisp, tartar sauce
Salmon gravlax with tabbouleh-style quinoa
Plate of Aveyron charcuterie
Dry-cured ham, oil-cured sausage, homemade terrine, homemade knuckle of ham
6 Bouzigues oysters, spread with salted butter and shallot vinegar
Cream of pumpkin soup with chestnut espuma
Leek casserole with goat cheese au gratin