First option
Second option
Salmon square and scallop, vanilla butter, parsnip puree and tomatoes confit
Pork osso bucco « à l’espagnole », olive Yukon gold puree with green beans
Chicken breast, rosemary sauce, duchess potatoes and root vegetables
Braised pork with citrus gremolata, mint couscous and asparagus
Vegetarian option (chef's choice)
Vegan option (chef's choice)