Venison and mushroom Wellington with onion cream, mushroom-sherry foam, and caramelized apple.

Guinea fowl roulades with baked liver sausage, fried apple, sauerkraut, croutons of currant bread, and a port syrup.

Parfait of ‘gold chocolat’, apple and saffron chutney, apple pie foam, crisp of florentine mix and sumac.

Take a slice of robust bread, top it with various ingredients, pop it in the oven for a moment and voilà, you have a pain gratiné.