Chef Marc Aubry of Champetre – still amazing as ever
Off the menu – Duo of Foie Gras terrine and Pan seared Foie Gras
Baked Garlicky Eggplant and Cheese gratin with toast
Traditional Escargot Bourguignonne
Simmered Beef Bone Marrow and Portobello Mushroom Bordelaise 
Roasted Smoked Bacon, Roquefort Cheese, boiled Egg Salad with Dijon Mustard Vinaigrette
Grilled Atlantic Scallops with Mushroom Duxelle, Puff Pastry and Beurre blanc sauce
Roasted Marinated Duck Confit with Lyonnaise potato and Lentil Foie Gras Sauce
Champetre’s Beef Tartare
US Black Angus Beef Tenderloin Au Poivre served with salad and fries
Braised Lamb Shank baked in pastry with Rosemary Red Wine Jus and Ratatouille
Creamy Cepe Mushroom and Parmesan Risotto
Algerian Couscous – Grilled Lamb Chops and Lamb Merquez Sausage Served with steamed semolina and stewed beef and chicken broth
Dark Chocolate Nelusko Mousse gateau with whipped cream caramel and chocolate sauces
Rum Soaked Butter cake with cream and fresh strawberries
Warm Crepes with stewed apple and green apple ice cream
Fresh Mango Mille Feuille with Almond cream and sauce
Dark Chocolate Nelusco Mousse
Poached Dried figs with Grand Marnier Ice Cream and sauce
