Appetizers : Cherry tomato with sea salt caramel and wild thyme Carrot soup with roasted sesame Sliced beetroot mango - basil ~ Trilogy of warm asparagus in olive oil and truffle juice ~ Ravioli stuffed with truffles, peas and white almonds, truffled sabayon of early vegetables ~ Risotto with wild mushrooms, sweet pepper coulis OR Integral penne rigate, grated Périgord truffle ~ Farandole of seasonal fruits and sorbets
