Tataki of red tuna with a raspberry/red pepper and "piment d'Espelette" sorbet

Foie gras scallop, pan-fried with lemon caviar and mango chutney, and half-cooked with truffle from Lescout

Pigeon stuffed with cepes from the Montagne Noire, Jerusalem artichokes and Tonka bean mousseline, juice of sweet garlic

Selection of mature cheeses

Dark chocolate biscuit, like a "Black Forest", pistachio ice-cream and black cherry sirup