Gwendal Le Ruyet

Scallops with cucumbers and safran

Asparagus, sea bass and truffle

Duck breast, two sauces

South France gold "au torchon"

Scottish salmon on biscuit

Blue lobster, Newburg style

Turbot on the bone, finger leeks

Sweetbread with capers, puntarella

Licques ellow chicken with "rattes"

Angus beef with truffles

Poached apricots with lavander

Green apple millefeuille