N° 1.
Barette de homard bleu, guacamole, suprêmes d’agrumes, rémoulade de chair de tourteau, crémeux de yuzu, farandole de légumes croquants, gel d’agrumes, pickles, billes de bisque de crustacés, herbes aromatiques. *
N° 2.
Raviole de Brousse-citron-origan, ragoût de petits pois à la menthe, cromesquis à la farce de canard, condiment à l’orange, herbes aromatiques. *
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