Roast Wagyu Sirloin Pavé and Cheek Pot-au-Feu Terrine with Warm Beef Jelly and ‘Japonaise’ Sauce
Chocolate - Guanaja Chocolate Ganache and Crisp Meringue, Manjari Chocolate Aerobar, Salted Caramel Foam, Vanilla Sauce and Candied Nuts
Chinon, Beaumont, Catherine et Pierre Breton 2010
Confit de Canard - Homemade Confit Duck Leg, the Breast as Rillettes, Breaded and Fried, Mustard Cream Sauce, Mashed Potato, Duck Glaze and Potato Crisps.