Dessert plate Raspberry mousse and white chocolate sorbet by Peter Coucquyt Dessert plate Macaroon with citrus, blood orange panna cotta, caramelized mandarin juice with mint and vanilla by Lionel Lallement Dessert plate Baba pineapple and allspice by Peter Coucquyt Dessert plate Baba soaked into blood orange with an exotic cream by Ollivier Christien Verrines and bite sizes Local sea bass by Florent Gérardin Individual pastries Raspberry bayadere by Yann Brys Verrines and bite sizes Agrigente by Ollivier Christien Individual pastries Chestnut sponge by Ollivier Christien Cocktails with alcohol Bitter sweet symphony by Rodolphe Sorel Fish and seafood Grilled john dory, vegetable brunoise, coconut ginger and lemongrass emulsion by Marc de Passorio The following recipes Back to the your recipes page