Cream of celery root soup, flavoured with sage
and olive oil croutons
***
Ginger and honey cod medallion,
Parisian vegetables and aniseed cream
***
Supreme of roasted Auvergne free-range chicken,
yellow carrot mousseline and tarragon jus
***
Crunchy, Tahitian vanilla and salted butter caramel,
(Genoise cookie, praline crunch,
Tahitian vanilla crème montée and salted butter caramel)