Cook

Guinea fowl kebab with chestnuts, red onion chutney

Chestnut hummus

Chestnut, green apple, bulgur and feta salad

Fillet of cod, grenoble sauce with chestnuts

Paupiettes of pork filet mignon with chestnuts

Beef and beetroot tartar

Sea bass and button mushroom rose with yuzu vinaigrette

Squid risotto with bergamot-yuzu cream

Red pepper frittata

Sea bream carpaccio with passion fruit

Red pepper duck burger

Cod and beetroot Brandade

Artichoke in several textures, yuzu sorbet

Red pepper brandade tartlets, langoustines and red pepper coulis

Fillet of red mullet meunière with violet fig

Pigeon with verbena and ruby peach

Pork tenderloin with a cherry centre

Coconut and ginger lobster with diced radish

Lamb marinated in pink grapefruit and rosemary

Penne with smoked duck and chestnuts, mimolette shavings and fresh herbs

Sauteed langoustine and chestnuts

Line-caught bass steamed and glazed with watermelon

Velouté of parsnip with chestnuts

Lentils and bulgur with roasted chestnuts and vegetables

Roasted chicken with chestnuts, sweet potato purée with fresh herbs

John Dory iced with melon, carrots