Menu 1

Local spring asparagus flash-grilled in clarified butter, cracked black pepper, fleur de sel and lemon zest, served with oven-warmed olive bread.

Magret de canard with an orange and ginger reduction, creamy celeriac puree and julienned vegetables of carrots, leeks and florets of broccoli

3 fromages: Ecu de Combebelle, Bresse Bleu, Brie de Meaux dressed with walnuts and baby mesclun greens

Carpaccio of lightly-steeped pineapple infused with vanilla and citrus syrup, served with an orange tuile biscuit and lemon sorbet

Wine: Etang de Colombes, Blanc AOC Corbieres

Borie du Maurel, Esprit d’Automne AOC Minervois

Menu 2

Filo parcel of fresh local goats’ cheese served with sweet Muscat-poached pear and served with its Muscat reduction

Braised Lamb shanks drizzled in their roasting juices served with saffron-infused warm Mediterranean couscous, pomegranate and coriander salsa and a medley of crispy pan-fried carrots, Chinese lettuce, mange touts and green beans

3 fromages: Gaperon, Beaufort, St. Marcellin plated with dried apricots and lambs’ lettuce

Walnut Tarte on orange-zested short crust butter pastry with a scoop of vanilla ice cream, fresh sliced strawberries, and topped with a rum caramel

Wine: Domaine d’Orthau Chardonnay en fut

La Bergerie d’Hortus AOC Rouge Classique

Menu 3

Traditional French onion soup with caramelized onions and topped with a slice of rustic bread seasoned with chopped parsley and Comté cheese

Vegetable alternative: Thick and hearty Gascogne Garlic Soup with butter roasted onions and garlic topped with rustic bread and herb gratin

Warm timbale of roasted Mediterranean vegetables layered with pesto and parmesan, served with a confit of sundried tomato and fresh basil and romaine lettuce salad

3 fromages: St. Maure de Touraine, Tomme de Brebis, St. Félicien served with whole almonds and tart apple slices

Warm baked pear, orange and sultana crumble of ginger biscuits served with warm fresh cream

Wine: Domaine d’Orthau Pinot Noir