Land Main courses

Low-temperature cooked veal fillet and its stock, Jerusalem artichoke puree,Valleytail croquette with pink grapefruit and lime.

Roasted bone-in red-legged partridge breast glazed with chestnut honey, accompanied by sautéed black cabbage, chestnuts, and the meat of the legs.   

Savoy cabbage cooked in parchment with mustard and mace , caramelized with its sweet and sour sauce , served with a purple potato foam with horseradish.