PARSNIP PURÉE, SMOKED DUCK BREAST, GRAPE COMPOTE, TAPIOCA TILE

WITH A SAUCE FROM COTEAUX CHAMPENOIS (LOCAL RED WINE) AND CELERY

FOR THE SECOND FERMENTATION, A « TIRAGE LIQUEUR »:

APPLE AND GRAPE SORBET WITH LOCAL RATAFIA DE CHAMPAGNE OF M. BARBE

 FOR A GOOD SAUCE, A GOOD « REMUAGE »:
GUINEA FOWL SUPREME

A GOOD CHEESE BEFORE THE « DISGORGING » OF THE BOTTLES:

LOCAL CHEESE PLATE AND HIS CHUTNEY

FOR THE END, SUGAR TOUCH WITH « LIQUEUR DE DOSAGE »:

CHAMPAGNE AND GRAPE MERINGUE TARTLET

MIGNARDISES

ANDOUILLETTE AND SWEETBREADS RAVIOLI

AROUND LEEK, SMOKED HERRING, AND HERRING CAVIAR 

 FRENCH BEEF, LACQUERED

SALSIFY, LOCAL CHICORY OF MATTHIEU VIARDET, AND BUCKWHEAT

VIENNESE COOKIE, GINGER SORBET FROM JOSSAMEL FACTORY, YUZU MOUSSE & LEMON MERINGUE

CHOCOLATE

CAULIFLOWER

VEAL HEAD

COD BRANDADE

DUCK POT AU FEU

LEMON GRASS, GINGER AND CORIANDER

REVISITED VANILLA MILLEFEUILLE

PERSIMMON, ORANGE AND YUZU IN A SURPRISING DESSERT

LEMON, VIENNESE COOKIE, GIGER SORBET, YUZU MOUSSE & LEMON MERINGUE