SEA BASS
Wild sea bass with red pepper and caper salsa courgette puree and black olive oil
LAMB
Saddle of new season lamb, buttered lettuce, roast wet garlic girolles and peas
PORK
Spiced pork belly with scallops, savoy cabbage and caramelised pineapple
VEAL
Braised shin of limousin veal, glazed spring carrots lemon confit