I like to enhance simplicity. I propose a creamy pumpkin soup with roasted hazelnuts, a roasted free-range chicken supreme, a full-bodied jus accompanied by a ratte potato puree with truffle oil, and for a sweet finish, a fine tart with caramelized apples and artisanal vanilla ice cream.

This formula reflects my vision of a generous and elegant cuisine. I start with a few creative appetizers, then a carpaccio of sea bream with citrus. I like to combine the finesse of a veal filet mignon with a truffle scent with low-temperature cooked cod and champagne risotto. Finally, my chocolate sphere with an exotic heart.

With this menu, I want to offer you a truly exceptional moment. I like to work with langoustine for its salty and crunchy side, pan-fried foie gras for its richness, and matured beef for its depth. I pair it with a roasted fillet of turbot in a full-bodied bisque. Champagne granita for freshness, and a grand cru chocolate dessert for the finale.