To Begin

Chestnut velouté, light cream,
black truffle oil, crisped lardons

First Course

Duck foie gras mi-cuit, fig chutney,
brioche toasted in beurre noisette

Main

Fillet of beef Rossini, sauce Périgueux,
gratin dauphinois, fine green beans

Dessert

Pièce montée and mignardises —
caramel chouquettes, financiers,
fine chocolates