Flambed prawns in Whisky

garlic cream , rice and carote Vichy

Trout in almonds sauce Amaretto,

pie of zucchinis in cream of pistachio nuts

Scaloops in coral wipe,

fondu of leeks, purée Vichy and green asparaguses.

Tong fish wipes champagne,

rizotto in truffles and Parmesan cheese, caviar of salmon