Jeudi 7 avril 2011
Chefs de cuisine : Alexandre Simon & Ludovic Colpart
Directeurs de salle : Emmanuel Taborda & Stephen Loubat
L’école française de gastronomie Ferrandi Paris
Bruno De Monte (Directeur du groupe Ferrandi Paris)
Gambas et tuile aux noix de cajou
Raviole de queue de bœuf, bouillon printanier et paillette
Noix de St-Jacques rôties
Le veau de lait de J.B Nere
Aloé vera rafraichi au pamplemousse
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