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Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Succulent chicken roasted in an aromatic salt crust, served with a rich pea, broad bean, and mushroom cream sauce.
Crispy five-spice sea bass served over braised puy lentils and a buttery mushroom fricassée with tomato concassé and herbs.
Roast pigeon crowns served with earthy mousseron mushrooms, bacon, and blanched peas finished in a savory chicken stock glaze.