Bu Pun Su:
Broth of Cubes of duck foie gras and Dublin bay prawns cooked "al dente" with ginger, coriander and southern leek
Bu Pun Su:
Stuffed Macaroni, black truffle, artichoke and duck foie gras gratinated with mature Parmesan cheese
Bu Pun Su:
Turbot from the coasts of Normandy cooked with salted butter, green asparagus mousseline and tips
Bu Pun Su:
Suckling Veal Sweetbreads braised with dried fennel, carrots with gingerbread and lemon, cooking juice