Teppanyaki of foie gras with mango tartar and coriander coulis

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Wok of fennel and young crispy artichokes flavoured with lavender

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Entrecote steaks, vegetables, grilled new potatoes and veal jus with thyme

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Ricotta brick pastry and aubergines crystallized on a low fire

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Bacon-wrapped cod with melted tarragon tomatoes

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