Starters

• Langoustine and chestnut, fully handcrafted preparation.

• Seared Périgord duck foie gras, Paimpol beans and walnut oil.

• Tandoori-breaded frog legs, foamy garlic and parsley butter.

• Mushroom and celeriac ravioli, foie gras and Périgord wild mushroom sauce.

• Granny Smith apple and avocado ceviche, lime marinade (fully plant-based recipe).

Other starters can be created according to your preferences and those of your guests.

The dishes above are simply suggestions — a glimpse of the cuisine I enjoy preparing for you.