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White meats
- Fricassee of chicken with garlic clove garnish, foie gras sauce
- Oriental-style veal sweetbreads with orange and ginger, crushed pears and shallots with fondant potatoes
- Chicken saltimbocca with sage-infused mashed potatoes
- Grenadins of veal, spring vegetables
- Caramelised pork tenderloin, tomato concassé with thyme and rosemary
- Chicken Fajitas with Spicy Guacamole
- Beef and veal meatballs with spring vegetables
- Red turkey curry
- Poultry rolls with mushrooms and foie gras, parsnip purée
- Larded pork roulades, celery purée, braised sucrine
- Escalopes of veal stuffed with goat's cheese
- Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes
- Veal flank with aubergine confit, sweet & sour tomato chutney and boque
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