Appetizer:

Pumpkin and curry purée

Foie royale with Pedro Ximenez gelatin

MENU:

Potato and prawn mille-feuille with tartar sauce

Beans a la marinera with lobster and clams

Grilled European squid, creamy rice and ink spongecake

Beef cheeks braised in red wine with goat cheese and apple quince 

Parisian flan with blood orange sorbet

Petit Fours

The menus will be a full table.

Drinks not included