Amuse-bouches

Carpaccio of tuna smoked with sesame and poppy
or
Taleggio Ravioli with nuts and white truffel oil

Poultry thin slice stuffed to the foie gras, autumnal trimming
or
Filet of Royal sea-bream braised to morels, ginger and coriandre

Sabayon à l'Amaretto
or
The classical “Dame Blanche”