The dinner was cooked by Michelin star cook Lea Linster and a few (probably more) others. To describe it in one word: yummy...
Wild sea bass cannelloni and langoustine tartare Oyster and Osetra caviar vinaigrette
Squab breast stuffed with escalope of foie gras in green cabbage papillote Confit of thigh with jus Celeriac mousseline and marrons glacés
Sphere of grand cru black chocolate Poire Belle-Hélène style drizzled with hot chocolate sauce