干剪鳕鱼 , pike dumpling , crepes "Belle Epoque" , foie gras of the three Emperors , Longe de Veau et Tomates Confites , Canette de Vendée, Courgettes aux Airelles , Déclinaison au Chocolat , 芦笋配鱼子酱 , 火腿佐蜜瓜 , 松露小牛扒 , 鸭血酱丝 , 煎小牛佐白醬汁 , Fresh hazelnut, meringue, prune “amandons”, lemon , Lobster “Puce royale”, poached in a white butter sauce, beans, pumpkin bisque, butternut squash, bacon, squash oil , Wild “Turbot” from la Trinité-sur-Mer, black truffles, cooked to “nacre”, exuded of Jerusalem artichokes, hazelnuts, flavour “flouve” oil , 血鸭（Canard de Sang） , Urchins from Dinard fished by hand, based fennel with shellfishes jelly and Imperial caviar , Saint-Pierre longline fishing from Port-en-Bessin, cooked “à la nacre”, citrus butter, “tagète”, green, red and blue meat raddishes , “Crêpes Mademoiselle”, sour milk sorbet from Laurent Dubois , Duck