Starting with apéritif, sparkling wine and appetizers
Potimarron velouté or Winter salad of seasonal vegetables and smoked duck breasts

Oven baked cod fillets topped with creamy sauce seasoned with Roellinger's spices along with céleri root puree and Nerone rice
Cheese

My "decadent" chocolate fondant along with ovenbaked figs topped with Roellinger's "poudre défendue"...