CATEGORIES WHITE WINE ROSÉ WINE RED WINE Red Mullet Filets Roasted with Olive Oil from Picholine, Fleur de Sel, Brunoise Garlic and Ribbons of Raw Courgette Skin. Tuna Tartare Gerty Linertz’s Poached, Sautéed and Chilled Foie Gras Marinated in Elderberry Coulis Bread with Aubergine Dip Bull Carpaccio (PDO* from Camargue) with New Harvest Olive Oil and Fleur de Sel from Camargue Michel Sarran’s Dublin Bay Lobster William Ledeuil’s Prawn and Raw Mango Tartare Roast Squab Provençal Chocolate Lamb Sauté Filet of Duck Breast with Figs Roast Pork with Quince Quince Tarte Tatin
