Cauliflower and Roubine De Noyan Panna Cotta, Halibut Gravlax with Blueberries and Beets, Hazelnut Crumble
Chestnut-Crusted Le Rang des Îles on a Baguette, Topped with Slow-Roasted Apples and Smoked Oyster Mushrooms
Potatoes Stuffed with Creamed Oka and Roasted Garlic, Lobster and Wild Mushroom Fricassee, Asparagus Ribbons with Fresh Herbs and Lemon
