Papillote of turbot with sea urchin cream wrapped in paper carta, creamy parmesan and mascarpone
risotto, purée of artichokes with nuts
Amuse-bouche (2/pers) Cubes of caramelized foie gras, Fondue of leek with scallops, Brochette of
escargot breaded with garlic and parsley, Mini goats cheese toasts
