Pierre Gagnaire

White asparagus coated with orange juice, spider crab crémeux. Large crab meat, broad beans and peas flavoured with tarragon; kabu turnip. Peas ice cream | oscietra caviar; beluga caviar cream, jelly and tips of green asparagus

Blue lobster — burning clarified broth: girolle mushrooms, bette, pointy cabbage flavoured with nettle, borlotti white beans; duck foie gras mousse, toasted hazelnuts. Roasted rouelle, thinly-sliced abalone, Giol mussels; mousseron mushrooms. Lobster bisque flavoured with Cognac X.O.

Mediterranean Sea — whole small red mullet cooked in the oven on a bed of salt; cebette onions and green olives from Lucques, red tuna tartar. Bouillabaisse juice flavoured with padrón. Tripe, kokotxas, murex mollusc and cod; sauce Aigues-Mortes

Saddle of lamb from the Lozère region coated with a stuffing spiced with spring herbs — praliné pesto, small artichokes; coulis of tomato from the Vesuvio. Grenaille potatoes from Noirmoutier | red cherry radishes | toupie carrot Rouge; cooked organ meats

Le grand dessert

Spring

Pot filled with hay, scented vernal-grass and savory, smoked artichoke coated with white lard from Bigorre, sliced artichoke; Vesuvio yellow tomato sauce, thinly-shredded cherry radish. Red tuna damier; transparent cannelloni with fève beans, perilla and apricots. Morel mushrooms, duck foie gras mousse; Comté souffleed biscuit, celtus

Jardin Marin

Large prawns from Palamos macerated in Amontillado, piquillos Liebig with saffron; kabu turnip, padrón. Broth of wild seaweeds from Le Croisic; mackerel, plankton ice cream. Cockles and oyster from Pen Bron. Venere black rice with sea anemones; cod tripes. Cod brandade with cuttlefish ink. Lobster bisque

Adel — the poet's incertainty

Frozen pot-au-feu of Culoiseau poultry flavoured with Perrier-Jouët brut, marbled with pointy cabbage. Large crab meat and spider crab with citrus water, fennel and dill. Galette of beluga and oscietra caviars, green lentils from Le Puy. Abalone, duck foie gras, corsican coppa, toupie carrots; Mr Legris' creuse des Abers oyster

Langoustines

Raw langoustine with sea salt from Guérande. Steamed Dim Sun; Zam-Zam, gold beetroot and tapioca. Flattened langoustine spiced with pepper from Tasmania, medlar. Langoustine en scampi; nasturtium leaves. Large langoustine seared in brown butter with Amarelli liquorice; cime di rapa, Paris mushrooms. Royale sauce spiced with tandoori

Turbot

Line-fished turbot steak slowly seared in Froment-du-Léon butter, finished with La Rectorie's Voile d'Argile wine — girolle mushrooms, red onions and razor clams; onion from Roscoff petals, spaghetti seaweeds. Sauce Ivoire. Broth Zezette, borlotti white beans. Black brioche soaked in the cooking juice

Veal from the Limousin region

Farm veal cutlet perfumed with nigella and carvi, roasted in a pot, deglazed with Absinth; lettuce leaf | amourette; spelt from the Sault region with sorrel. Whole shalloy rognonade. Browned sweetbreads with veal juice flavoured with angostura; raisins from Smyrne, daïkon turnip. Calf's head Dundee Picky, mustard leaves

Duck

Chest of Challans duck coated with cocoa powder, smoked under a bitter chocolate dome — thin pink slices lacquered with blackcurrant bigarade sauce, fruits and vegetables segments. Grenaille potatoes from Noirmoutier Rouge, bigarreau red beetroot. Caillette à la Vendéenne. Cherry juice with prune pit oil, sorbet Noir

Souffleed biscuit — Chocolates

Souffleed biscuit with Cuba chocolate, Caramelia chocolate leaf. Guanaja chocolate ice cream. Manjari chocolate ganache. Grué cannelloni with Bas Armagnac. Dulce chocolate fondant, veil of Cuba chocolate; cocoa water Pampelune with La Nicchia capers. Cocktail of Chanchamayo chocolate with cherry juice

Souffleed biscuit — Vanillas

Raïatea vanilla souffleed biscuit. Tahaa vanilla ice cream. Water of vanilla from Tanzania, opaline flavoured with Curaçao. Cake with vanilla from Mexico. Sugar tart with vanilla from Madagascar, whipped cream with white chocolate petals. Panna-cotta with bitter almond, Banyuls juice, caramelized vanilla pod

Mr Vermès' rhubarbs — Red berries

Papillote of mira rhubarb with angelica, Henriot Blanc Souverain champagne; Zucchettino. Plain strawberries coated with early victoria rhubarb jelly; pistachio from Sicily mousseline, caramel with Amaretto. Valentine rhubarb stems and sorbet, redcurrant rubis. Galette of raspberries. Dacquoise of strawberries puree, black olives from Nyons nougatine