Cheese cream soup from the Comté

with sage croutons

Duck liver pate

with Cognac

Salad with figs and roasted hazelnuts

Coq au vin

with potato gratin and roasted vegetables

Marinaded haunch of vension

with cranberry sauce south german gnocchis and savoy cabbage

Gilthead from the oven

with licorice sauce camargue rice and roasted fennel

Tofu Bourguignon

pumpkin potato mash red onion confit and mushrooms

Sweet chestnut mousse with plum compote